June 1, 2006

Spring Fruit Spread

Jams and jellies have always been unexplored cooking country in my world. I think it was the use of pectin, the unknown ingredient, that deterred me since locating and using such a foreign substance was too complicated. It wasn't until I found a local preserve that was made without pectin that I got the nerve to try it. That and the fact that this same preserve was selling for $8 a jar!

Actually, preserves are probably the easiest and most natural thing you can make. The secret is careful and very slow cooking for thickness.

Spring Fruit Spread
(makes 1 16 oz. jar)
This spring fruit spread is a great way to use up apples from the icebox and get the first fruits of the season, rhubarb and strawberries, onto the table.

5-6 stalks of rhubarb, peeled and chopped
3 apples, peeled, cored and chopped
handful or 2 of strawberries, hulled and chopped
about 1/4 cup of orange juice
squeeze of a lemon 1/2
sugar to taste (this depends on how tart you like your spread. I used roughly a 1/3 cup. I also used Turbinado sugar because it is not refined and a natural alternative to white sugar.)

Combine all ingredients in a saucepan and bring to boil. Simmer on very low heat until all ingredients combine to desired thickness. Stir frequently to prevent burning. Set aside to cool and pour into container.