Strawberry Rhubarb Elderflower Jam
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Last weekend we made the 3 hour drive from KC to Hermann, Missouri, where I tasted local wines with my in-laws. It's a small town with a rich, German heritage. At each of the 6 wineries we visited, we got to devour a little bacon-themed snack (my favorite was chicken smothered in a bacon cream sauce), take a sip of wine (most of them too sweet for my taste, but still a great experience!), and soak in a good amount of sun!
We also stopped by the Hermann Wurst Haus on our way out, which is where, after sampling a few of their seasonal and best-selling brats, I decided to take home some of their collagen casings to make my own bratwurst with! So expect some more sausage-making action on my blog soon! Hermann was a fun time and I was able to enjoy it before my allergies are back in full swing!
I love this time of year when trees are bright green, flowers are blooming, the morning air is crisp, and the heat hasn't fully taken over yet. The other day when I strolled through the Container Store, I found these Weck canning jars (aka the best and cutest German canning jars) and didn't think I had no choice but to come up with a fruity jam recipe to feature on my blog.
Strawberries have lately started to look full, red and irresistible. Paired with tart rhubarb and a generous splash of St- Germain elderflower liqueur, this is a great jam recipe. Try it out on toasted, buttered brioche (I love the "Euro Classic" brand you can get at Whole Foods) and let me know your tasting notes in the comments below. And if you love German cooking and baking as much as I do, PLEASE SUBSCRIBE at the bottom of this post! ???? Danke! ❤️
Ingredients for 6 290ml (or 6 10 oz) jars:
- 3 c crushed strawberries (I pureed mine, 24 oz or 750 ml)
- 2 c rhubarb, outer layer peeled and cut into small pieces
- 4 tablespoon St-Germain elderflower liqueur
- 7 c sugar
- 1 box Sure Jell fruit pectin (1 ¾ oz)
- Pour crushed berries and rhubard into large pot.
- Measure sugar and set aside.
- Whisk Sure Jell into fruit mixture.
- Bring to a rolling boil, remove from stove, then add sugar and St-Germain.
- Return to stove and bring back to a boil. Boil for 1 minute, stirring constantly.
- Remove from heat. Skim off foam.
- Quickly ladle into cleaned, hot, canning jars. Seal tightly with clean, hot lids.
- Guten Appetit! ❤️
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I made rhubarb/strawberry compote this weekend! I've never made jam. How long does it keep? Will you gift some to others or do you eat a lot if jam?
Coincidence or fate? 😉 It keeps for about a year. It depends on how much I make! I do love opening a jar of strawberry rhubarb jam when you can't find those ingredients in good quality! It's like opening a jar of Spring! Do you have pictures of your compote?