Aronia berries taste sweeter after a light frost, so pop them into your freezer for a day or two after harvest to bring out the best possible taste. Try spreading this garden-fresh jam on crackers with a smear of cream cheese.
- 3 cups sugar
- 1-1/2 cups fresh or frozen rhubarb, finely diced
- 1 cup Aronia berries
- 2 cups strawberries
- 1/4 cup lemon juice
- Combine sugar and rhubarb in a saucepan, and let stand for 3 to 5 hours, stirring occasionally.
- Add the Aronia berries, strawberries, and lemon juice.
- Bring to a boil, and then reduce to a simmer on medium-high heat for 20 to 25 minutes.
- Using a candy thermometer, watch for the jam to reach 220 degrees Fahrenheit.
- Remove from heat.
- Skim off any foam, and allow to cool for 2 to 3 minutes.
- Pour jam into sterilized jelly jars, leaving 1/4 inch of headspace, and screw on a sterilized lid.
- Let jam cool completely, and then store it in the refrigerator, where it will last for 3 to 4 weeks.
Learn more about the healing benefits of aronia berries, plus find tips for growing aronia in your own backyard, here: Aronia: A Backyard Superfood
Dawn Combs homesteads with her family in central Ohio and is the author of Heal Local.