Ingredients with Measurements:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 tsp salt
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the strawberries, rhubarb, sugar, lemon juice, and salt. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 30-40 minutes, stirring occasionally, until the mixture thickens and the fruit is soft.
4. While the confiture is cooking, prepare the canning jars and lids according to manufacturer's instructions.
5. Once the confiture is thickened, remove it from the heat and let it cool for 5 minutes.
6. Using a canning funnel, ladle the hot confiture into the prepared jars, leaving 1/4 inch headspace.
7. Use a bubble remover tool to remove any air bubbles from the jars.
8. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on the jars.
9. Using a jar lifter, carefully place the jars into the water bath canner.
10. Process the jars in the water bath canner for 10 minutes.
11. Remove the jars from the canner and let them cool on a wire rack for 24 hours.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Processing time: 10 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering, and boiling water for processing.
Serving size:
This recipe makes about 4-5 half-pint jars.
Nutritional information:
Serving size: 1 tbsp
Calories: 35
Total fat: 0g
Sodium: 10mg
Total carbohydrates: 9g
Sugars: 8g
Protein: 0g
Substitutions for ingredients:
- You can use frozen strawberries and rhubarb instead of fresh.
- You can use lime juice instead of lemon juice.
- You can use honey or maple syrup instead of sugar.
Variations:
- Add 1 tsp of vanilla extract or 1 cinnamon stick for extra flavor.
- Add 1/4 cup of chopped nuts for texture.
- Add 1/4 cup of chopped dried apricots or raisins for sweetness.
Tips and tricks:
- Use a candy thermometer to make sure the mixture reaches 220°F for proper thickening.
- Stir the mixture frequently to prevent burning.
- Use a wide pot to allow for faster evaporation and thicker confiture.
- Use a clean, dry spoon to scoop the confiture from the jar to prevent contamination.
Storage instructions:
Store the jars in a cool, dry place for up to 1 year.
Reheating instructions:
To serve, simply spoon the confiture onto toast, biscuits, or yogurt.
Presentation ideas:
Label the jars with the name and date of the confiture. Tie a ribbon or twine around the jar for a decorative touch.
Garnishes:
Garnish with fresh strawberries or rhubarb slices.
Pairings:
Serve with cheese, crackers, or scones.
Suggested side dishes:
Serve with a side of yogurt or oatmeal.
Troubleshooting advice:
- If the confiture is too thin, return it to the pot and simmer for another 10-15 minutes.
- If the confiture is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Follow proper canning procedures to prevent contamination and spoilage.
- Discard any jars with bulging lids, leaks, or mold.
Food history:
Confiture is a French term for a jam or preserve made from fruit and sugar.
Flavor profiles:
This confiture has a sweet and tangy flavor with a hint of lemon.
Serving suggestions:
Serve as a spread on toast, biscuits, or scones.
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Region: French