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Strawberry Rhubarb Kumquat

by Ben on June 26th, 2011

adapted from recipe for Strawberry Rosemary jam from Leena Cooks (in cans)

this is in the big pot

  • 3/4# rhubarb
  • 3C strawberries, chopped
  • 4C evaporated cane juice
  • 1/4 C lemon juice
  1. combine and cover
  2. let sit and get happy (june 2011 – put in fridge for 2 days)
  3. add 1/2 – 3/4 C chopped kumquats
  4. put in pot + bring to a boil, stirring to help any remaining sugar dissolve
  5. let hang at a low boil until set to your liking (june 2011 – cooked 22 mins, didn’t have water bath ready, sat covered for 30 min(
  6. process in hot water bath canner for 8 mins – 1/2 pints
  7. yield 6 x 1/2 pint jars

From → Fruits

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