We started with rhubarb. We cut it into pieces and combined it with an equal amount of sugar. We refrigerated the fruit and let it macerate overnight. The next morning we took 3 quarts of strawberries, washed, hulled and added them to the rhubarb. We intuitively added salt. We cooked the macerated and fresh fruit until it was thick, viscous, and reached 218°F. We removed the jam from the heat, let it cool and tasted it again. We added a bit more salt and put the brilliant jam into jars in the refrigerator.
I'm looking to unveil the rhubarb-strawberry jam at the shop on a doughnut and alongside our frozen custard.
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