Strawberry Rhubarb Jam With Frozen Yogurt Parfait And Homemade Walnut Brittle Food

STRAWBERRY-RHUBARB JAM

Steps:

• Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

STRAWBERRY RHUBARB JAM (LIQUID CERTO)

Steps:

• Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
• Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
• Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
• In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
• Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
• Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
• Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
• Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.

STRAWBERRY RHUBARB JAM

Steps:

• Let jars, rims and lids stand in hot water until they are ready to be filled.
• Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Using a blender wand or hand masher break up the rhubarb.
• Add sugar.
• Return to a full boil and boil 1 minute.
• (It will increase in size.).
• After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
• Put rims and seals on jar and tighten as much as possible.
• Invert jars for 5 minutes then turn upright.
• Let sit for 24 hours before serving.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY-RHUBARB FROZEN-YOGURT PARFAITS

Steps:

• Heat rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 5 minutes longer, stirring constantly; remove from heat.
• Stir in strawberries. Serve sauce warm or cold, layering frozen yogurt and sauce in parfait glasses.

STRAWBERRY RHUBARB PRETZEL SALAD

Steps:

• Place an oven rack in the middle position and preheat to 325 F degrees.
• For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
• For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
• Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
• Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
• To serve, grab a big spoon and dig in.

RHUBARB ROSEWATER PARFAIT

Steps:

• In a medium saucepan, combine the rhubarb, strawberries, lemon zest, juice, and sugar. Bring to a boil over medium heat, stirring every now and then. Once the sugar has dissolved and the mixture is at a boil, turn it down to a simmer and cook until rhubarb is soft and falling apart, another 5 minutes. Remove from the heat. Add the rosewater and stir. You can serve the compote warm or cold.
• In a small, nonstick skillet, melt the butter over medium heat. Add the sugar, cardamom, almonds, and a pinch of salt. Cook, tossing occasionally, until the almonds are toasted and the sugar caramelizes and sticks to the almonds.
• To build a parfait, spoon 1 cup yogurt into 4 bowls, spoon about 1/2 cup of compote over the top, and sprinkle candied almonds to finish.
• Cook's Note: If you're using fresh rhubarb, peel the fibrous strings off the outside of the rhubarb using a paring knife (dip the knife under the top layer of the rhubarb stalk and peel down to the end of the stalk).

RHUBARB FROZEN YOGURT

Steps:

• In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely. , Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight., Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

RHUBARB, STRAWBERRY, RASPBERRY JAM

Steps:

• Slice the strawberries and rhubarb if using fresh fruit. Set aside.
• Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
• Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
• Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
• Ladle into hot canning jars. Cover with hot lids and bands.
• Process in a water bath for 20 minutes.
• Remove and allow to cool. Listen for the "pops".