Last season I made strawberry rhubarb jam using a simple recipe that also included blood oranges and lemon juice. It was stored in the cellar, cool temp & low light. Sadly, all the jars turned brown. They still tasted fine but the color was yukky. I want to try again this weekend. Any ideas on how to keep the beautiful red color? Thanks!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.