Ingredients
INGREDIENTS: Strawberries, Rhubarb, Evaporated Cane Juice, Pectin
Strawberry Rhubarb Jam – 7.5 oz.
$6.99
Originating in Asia over 2,000 years ago, rhubarb was initially cultivated for its medicinal properties. It was not until the Eighteenth Century that it was grown for culinary purposes in Great Britain and America. The unique taste and texture of this versatile vegetable — a member of the Buckwheat family — make it a favorite in many dishes from chutneys and salsas to pies and desserts. Colorado Mountain Strawberry Rhubarb Jam blends the sweetness of antique varieties of strawberries with the tartness of young and tender rhubarb.
How to Use
With a thick, slightly sticky consistency, our Strawberry Rhubarb Jam is a great balance for rich-tasting meats like pork and duck. Use as a spread on breads, French toast, waffles, pancakes, and scones; use as a filling for crepes, croissants, cakes, and other pastries; wonderful as a cheesecake and ice cream topping; make a strawberry rhubarb mousse or sorbet; add to salad dressings; mix into cottage cheese, yogurt, and smoothies.
More Information
Weight: 7.5 oz
Dimensions: 2.5 x 2.5 x 3.5
Pectin: The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. The pectin that we use is derived from citrus peels and is produced in Europe not in China.
Brix: Brix is the term used a lot within the jam and jelly manufacturing industry, among others? Brix is actually the reading of total soluble solids within a batch. A soluble solid, for example sugar is a soluble sold… you take sugar, you put it in water, it will clarify. You can’t see it. You remove the water from the sugar. You cook it off. It will re-crystallize. It is a soluble solid. Fruit has natural sugar, natural acid. Those are soluble solids as well. So, the brix reading is a combination of all of those that come together. So, when you say that you want 65 brix, that is the sugar that’s added, it’s the natural sugar in the fruit, it’s the natural acid in the fruit, and also if there’s any additional lemon or citric acid that was added it certainly would be part of the soluble solids as well.
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