Strawberry Rhubarb Pie

Do you love strawberries?  Do you love rhubarb?  How about mixing those two into a pie filling?
My rhubarb plant is flourishing and begging to be used.  So I added strawberries to the grocery list and headed off to the grocery.  Once home, I harvested a bunch of rhubarb, tied on my favorite apron and got busy in the kitchen.

Once the pie filling was mixed, I made the pie crust.  Yes, I made the crust. I'm not a fan of readi-made crusts but will admit that I've used them in a pinch, but nothing beats homemade pie crust.
Lard makes the best pie crust, so add that to your shopping list and ditch the hydrogenated oil (Crisco).  You will be amazed at how tender and flaky your crust will be.

In case you don't have a rhubarb plant growing in your garden, I noticed at the market that they had a nice supply of rhubarb, so if you'd like to try the recipe you should be able to find both the rhubarb and strawberries at your local market.

Strawberry Balsamic Jam

Vinegar and Strawberries?  Yes, a special kind of vinegar...Balsamic Vinegar.  This exquisite vinegar is not the apple cider or white vinegar typically stored in your pantry. Balsamic is an absolutely splendid pairing for the strawberries and it adds  complexity to the jam. 

Let me say that before you think about whipping up a batch of this jam, it does require a boiling water bath.  So you will need some gear to accomplish this.  If you do not have a canner, a large stock pot will do the trick.  You will need a jar grip or some type of method of removing the jars from the boiling water at the conclusion of their bath.

The purpose of the boiling water bath is to kill any bacteria that may be lurking and is used for canning high-acid foods.  This enables the jam to be stored in a cool dark place without refrigeration. 

The main attraction in this recipe is strawberries and the season is nearly upon us.  Soon we will be able to go to our favorite u-pick, farmer's market or our back yard garden spot for ripe and ready berries so gather your canning gear and give this recipe a try.

Strawberry Balsamic Jam

Yield:  4 1/2 pints

Ingredients:

4.5 pounds Fresh Ripe Strawberries
3 cups granulated sugar
1/2 cup lemon juice
4 Tablespoons quality Balsamic Vinegar

Directions:

1. Wash the strawberries, remove the tops and coarsely chop. 
2. Place the berries, sugar and lemon juice in a heavy bottom pot and bring to a boil.  (I used my enameled cast iron pot.)
3. Boil over medium high heat, stirring frequently, and skimming off the foam for 20 minutes.
4. Reduce the heat to a slow boil and continue to cook until the jam has almost set. Stir occasionally to ensure it doesn't stick.  This step should take between 45 minutes to an hour.
5. Add the balsamic vinegar and mix well.
6. Cook for another 5-10 minutes.

Note:  To test if your jam has set, place a small plate in the freezer before you begin to make the jam.  Whe you think your jam has thickened enough, take a small spoon and spoon a small amount onto the plate.  Place the plate in the refrigerator for a minute or two.  Remove the plate and hold it sideways.  The jam should be thick enough to mound on the plate and not run off.

• Sterilize your jars and lids and while still hot, fill with the jam leaving about 1/2 inch head space.  Place the lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes.
• Turn off the heat and let sit an additional 5 minutes before removing the jars from the water. 
• Place the jars on the counter and let sit untouched for 6 hours before storing.  You will hear a pop when the lids seal.  If you aren't around to hear the "music" of the popping lids, you can check by pressing the center of the lid.  If it is down and will not move the jar is sealed.  If the jar isn't sealed, refrigerate and use immediately.

Think creatively this "jammy" jam is good for dipping pretzels, spreading on toasted angel food cake, as topping for waffles or pancakes, filling for crepes, mixed in with your plain vanilla yogurt or used as a glaze for a pork roast or grilled chicken, let your imagination run wild!

Enjoy!

Strawberry Balsamic Jam

Strawberry Rhubarb Freezer Jam

I previously posted that I have a bumper crop of rhubarb this year and I am so thankful!   In addition to freezing some for pies, this lovely ruby colored jam slathered on toast or atop a scoop of vanilla ice cream will surely conjure up wishes for the arrival of spring during the cold chilly winter months.

This recipe is not mine.  Rather, it is one that I found on Lee Drummond's website, known to the blogger world as The Pioneer Woman and decided to give it a try.   A friend of mine shared this website with me last year.  Thanks Andrea!

If you haven't seen the website, when you get a few minutes, relax and take a look. I think you'll enjoy it.

This recipe makes a lovely freezer jam with minimal ingredients and minimal trouble.

Strawberry-Rhubarb Freezer Jam

Yield:  6 pint jelly jars

Ingredients:

8 cups chopped rhubarb

3 cups granulated sugar

1/2 cup + 4 teaspoons of Strawberry Jello (buy the large box - you'll have leftovers)

Directions:

1. Wash and chop rhubarb.
2. Place the rhubarb in a large heavy pan and mix in the sugar.
3. Let the rhubarb and sugar mixture sit for 2 hours to bring out the juices in the rhubarb.
4. Turn the heat up under the pot and bring the mixture to a boil.
5. Stir and boil for 5 minutes.
6. Stir in the Jell-O and mix well to dissolve the Jell-O.
7. Ladle the mixture into pint sized jars. Wipe the lids and place on the ring.
8. Cool to room temperature.
9. Place jars in the freezer.

Note: Use tempered glass jars so they can be placed in the freezer.



After 2 hours

Be sure to put one jar in the fridge because you are going to want to sample this beautiful jam right away!

Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Pie

Spring has arrived and with it a bumper crop of rhubarb.  I have two hills and that looks like it will be enough to keep me in rhubarb this spring as well as the fall and winter if I tuck some away in the freezer.

To get started I harvested a few stalks in hopes of gathering just the right amount, no more, no less, than I needed for the pie.  This time I was lucky and had just the right amount to make about 4 cups, just enough for my recipe.  I then washed and hulled the strawberries and made the pie crust.


My recipe is adapted for a deep dish 10" pie plate.  


Strawberry Rhubarb Pie

Ingredients:

4 cups sliced strawberries
4 cups sliced rhubarb
1 3/4 cups white sugar
1/3 cup instant tapioca
1 squeeze fresh lemon juice
2 tablespoons butter, cut into small pieces
1 recipe pastry for a 10" double crust pie

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).  Place your pie plate onto a foil lined baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca and lemon juice in a bowl and let stand for 15 minutes, stirring occasionally.
3. Line your 10" pie plate with crust; pour the filling into the bottom crust.  Dot with the small pieces of butter.  Cover the filling with the top crust.  Crimp edges together and cut slits into the top.
4. Bake in the preheated oven 40-45 minutes or until the crust is golden brown and the filling is bubbling.

Top with fresh whipped cream or vanilla ice cream and serve.