STRAWBERRY-RHUBARB PRESERVES

If you’ve ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture. This recipe comes to us from Stefano Coppola of Morse Block Deli in Barre.

Ingredients

7 cups rhubarb, rough chopped

7 cups strawberries, hulled and halved

4 cups sugar

¼ cup good-quality aged Balsamic Vinegar

1 tsp salt

1 tsp freshly ground pepper

1 vanilla bean, split

1 Tbs fresh lemon juice

Directions

Put rhubarb and strawberries in a heavy-bottomed saucepan. Add sugar, Balsamic, salt, pepper, stirring to combine. Bring to a simmer over medium heat, stirring occasionally.

Simmer for 30-45 minutes, stirring occasionally. Place a small dish in the fridge.

When the mixture is beginning to thicken, start testing for doneness. Take the dish out of the fridge and put a small amount of preserves in the middle, place it back in the fridge. Check after 5 minutes for consistency. Repeat until desired consistency is achieved.

Add lemon juice, stir and store.

— Courtesy of New England Cooks

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