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Strawberry, rhubarb, and vanilla jam
 Jellies, Jams & Chutneys
Thane Prince
What to do with all the summer bounty you will have purchased at the markets this summer? You can preserve the harvest not only from summer but also winter citrus, flowers and herbs, orchard fruit, stone fruit. Thane Prince's full colour collection covers a variety of inspired recipes , even old favourites such as red pepper jelly. Hardcover, 224 pp, $23.00.
Ingredients
2 1/4 lb rhubarb
1 lb strawberries
4 lb granulated sugar
freshly squeezed juice of 2 lemons
9 oz liquid pectin
seeds scraped from 1 large vanilla bean
1 Cut the rhubarb into 1 inch lengths, then cut the strawberries into slices about 1/4 inch thick.
2. In a large china or glass bowl, layer the fruit with the sugar. Pour the lemon juice over the top and let sit in a cool place overnight.
3. Scrape the fruit, sugar, and all the juice into a heavy nonreactive pot, and warm over low heat. Stir from time to time then bring the mixture to a full rolling boil. Cook for 2 minutes then turn off the heat and stir in the pectin.
4. Return the mixture to a boil, and boil for 2 minutes longer or until the jam has reached the setting pint. Remove from the heat, skim off any scum from the top of the jam, and stir in the vanilla seeds.
5. Let cook for 5 minutes before ladling into hot sterilized jars, sealing, and labeling.
Variation
For a spicier jam, replace the vanilla seeds with 2oz fresh ginger, peeled and finely grated.
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