Rhubarb and whole strawberries from Mes Confitures: The Jams and Jellies of Christine Ferber by Christine Ferber

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Notes about this recipe

  • Eat Your Books

    Refrigerate two overnights.

  • rittingerv on May 12, 2023

    Not only do you macerate overnight twice, but on the third day you bring the mixture to a boil 5x every 8 hours (so 32 hours in total). So technically you actually start the rhubarb on the third day, so it can macerate while you’re doing the boils on the strawberries. I’m not done yet but I know that no jam will be worth a 4 day process.

  • metacritic on October 07, 2021

    Starting with the end product, which I opened some three months after putting the jam into jars. It was very good but, like all the recipes in this book, on the sweet side of things. Sufficiently sweet that it obliterates what's purest about the fruit. Her actual jams that you can buy don't appear to have the same excessive amounts of sugar. I'm not sure what's going on. For years I only used her recipes but recently started using the Sqrl jam book and prefer their ratios and descriptions. I might start adapting her recipes with their ratios and cooking instructions. Ferber jams are always beautiful and this is no exception. The instructions were incredibly unclear, maybe even inaccurate. The recipe seems to suggest that you start the strawberries and rhubarb at the same time, even as the cooking instructions only make sense if you start the rhubarb one day later. It's a lot of small steps over multiple days, though not a huge amount of work.

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