Sauces and Dressings
Strawberry Rhubarb Jam
Makes about 4 cups
Strawberry Rhubarb Jam
Makes about 4 cups
A classic blend of summer flavors, this sweet-tart jam is a perfect pairing for your favorite bread.
Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat) carb. 6g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 3mg calc. 9mg fiber 0g
Ingredients
- 1 pound fresh strawberries, stemmed and quartered or halved (depending on size)
- 12 ounces fresh rhubarb, cut into ½-inch slices
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- ¼ cup powdered pectin
- ½ teaspoon ground cinnamon
Preparation
- Place half the strawberries in a bowl with ⅓ cup of the granulated sugar. Use a potato masher or fork to mash roughly until strawberries are still slightly chunky, with some liquid. Add remaining ingredients and stir to combine.
- Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Breadmaker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
- When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 4 to 6 weeks.
