This recipe was absolutely delicious. Due to the abundant amount of rhubarb in my garden, I decided to make the Strawberry Rhubarb version of the jam, it was delicious!!! Thanks for choosing such a great recipe, Margot.
Rhubarb from garden + cinnamon sticks + whole cloves
The fruit is ready to jam
Jam on toast, yum!
Strawberry Rhubarb Turnovers
Strawberry Rhubarb Turnover sprinkled with powdered sugarFinal thoughts/tips:
- Hubby and I loved this jam. It had the perfect amount of sweetness and tartness. The color was bright and beautiful. Hubby's rating: 9 out of 10.
- I skipped the orange zest simply because I didn't have any on hand. And I used store-bought orange juice.
- Total amount of sugar used: 3/4 cup.
- Added 1 cinnamon stick and 2 whole cloves to the fruit (and fished them out later) for a little spice (it lingered quietly in the background and wasn't overwhelming).
- It took me 40 minutes from start to finish to make 1/4 of the recipe. Will definitely make it again.
- Check out the SMS blogroll to see how other SMS bakers "jammed" this week.
I'm glad you liked them, Hanaa! I think one of the best parts is seeing how all my creative fellow bakers utilized the preserves, the turnovers look especially yummy! Rhubarb is fun to bake with, how cool that you grow it yourself.
ReplyDeleteHow lovely! I wish I had loads of rhubarb in my garden! So jealous.
ReplyDeleteKatie xox
Oh, I love the turnovers, Hanaa! They look fantastic, and I'm glad the jam was so popular at your house. I'm very jealous of your garden producing anything at all, especially rhubarb, as I tend to kill any plant I touch :-(
ReplyDelete-Jen
Hi Hanaâ!
ReplyDeleteMy goodness, it's so good to hear from you- you've been in my thoughts, and I've missed talking to you! We'll have to email to catch up- I want to hear what you've been up to and what's been keeping you so busy!
Okay, seriously, you are making me super jealous of your garden... I wish I could grow the wonderful crops you have outside, but unfortunately, we have LOTS of animals (especially deer) that like to devour anything edible, so unless I built an elaborate fencing system, I'm limited to my herb garden that resides within my screened-in porch. But, really, you have your own concord grapes? Wow, how fabulous! I wish I could try your jam as I'm absolutely positive it's out of this world! I totally agree with you, canning is addictive- I have a bunch of peaches currently ripening on my counter which I plan on utilizing in the cinnamon peach variation listed in the book. I'll keep you updated on how it goes! And if you have any go-to recipes you'd recommend I try that would be appropriate to can, please let me know!
I hope when you have a free baking minute, you do give the jam thumbprints a go... my parents LOVED them. I think that nuts would be a fabulous addition (I was actually thinking of that myself, since I know not everyone likes coconut, and I wanted an alternative for the shower). And bonus- they would get all nice and toasty while baking in the oven! I don't think you could go wrong with chopped almonds, but pecans or walnuts would probably work well also. Whatever is your favorite, it will certainly add a wonderful texture and flavor to the cookie. I made a few plain, just to see how they'd come out, and while they weren't quite as pretty, they were still enjoyed by my family, so that's an option too! I found that you could add a bit more than the 1/4 tsp jam the recipe called for, as long as you have a big enough indentation. I hope you find them lovely and yummy!
Okay this is a super long comment, so I'll stop here, but I do hope I hear from you again soon. Our conversations always lift my spirit! Hope all is well with you, and you're having a great day!
-Joy
What a wonderful looking Strawberry rhubarb turnover! So you enter stuff in a fair too!? Im getting ready to enter a few cookies and a pie or two in my local fair. It's so fun and they give about ribbons and cool prizes! You'll have to let me know if you enter the Peanut butter cookies! I think they are worthy of the grand rosette!
ReplyDeleteI just read your comment under my fair post..I will email you! Great idea...
ReplyDeleteSorry I can't seem to get your email address to work.
ReplyDeleteI am a rhubarb addict! Pity the season isn't longer...
ReplyDeleteYour preserves look delicious!
I've never heard of that yeasted rice tart... Sounds very interesting!
Cheers,
Rosa