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Strawberry Rhubarb Jam

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Truffle Butter is a rich and aromatic compound butter infused with the deep, earthy flavor of truffles. Smooth and versatile, it instantly elevates steak, pasta, vegetables, and warm bread with gourmet flair.

Ingredients

  • 1 cup (226 g) unsalted butter, softened
  • 1 tablespoon fresh black truffle, finely grated or minced
  • 1 teaspoon truffle oil (optional)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Remove the butter from the refrigerator and allow it to soften at room temperature until smooth but not melted.
  2. Finely grate or mince the fresh black truffle to ensure even distribution.
  3. In a mixing bowl, combine the softened butter and grated truffle.
  4. Add the truffle oil if using, along with sea salt and freshly ground black pepper.
  5. Mix thoroughly with a spatula or fork until fully incorporated.
  6. Transfer the mixture onto parchment paper and shape into a log. Roll tightly and twist the ends to seal.
  7. Refrigerate for 1–2 hours until firm before slicing and serving.

Notes

  • Add finely minced garlic for a deeper savory flavor.
  • Mix in chopped parsley, thyme, or chives for a fresh herbal touch.
  • Add a pinch of lemon zest to brighten the richness.
  • Store in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Use as a finishing butter to preserve the delicate truffle aroma.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-rhubarb-jam/