Lots of strawberries to wash and hull.
This is what my world looked like.
Cooking up the jam (and the sugar, lemon juice, certo)
Jars of strawberry jam - so pretty on the windowsill.
Strawberry / Rhubarb jam. This might be the first time I've made this. I had to do something with all that rhubarb - but it barely made a dent in it.
I'll make one more batch of just plain strawberry jam then freeze the rest of the berries that don't get used up in some other way. I love this time of year.
Wonderful! You'll be extra happy about this when fall and winter roll around!
ReplyDeleteYes, but here's the truth - I still have jars from last year (and maybe one from the year before). I just have to make jam - I can't let the strawberries go to waste!
DeleteYum! Rhubarb is great just stewed on its own too, and eaten like a dessert.
ReplyDeleteMy mother always made stewed rhubarb. I wasn't a fan, unfortunately.
DeleteI put the stewed rhubarb over ice cream or custard. Last week I crumbled some ginger nut cookies in. Yummy, but I would never eat the stewed rhubabr alone.
DeleteBeautiful. Strawberries are in season now and rhubarb, too. Time to put on the apron.
ReplyDeleteYes, I'll also freeze rhubarb for muffins and strawberry rhubarb pie.
DeleteLooks lovely. I always had trouble getting my jam to set.
ReplyDeleteI was reading Cro's blog and he wrote about just using sugar and the fruit, no pectin. Certo is pectin in either powder or liquid form. I don't know if I would be able to make jam without Certo. Do you use something like that?
DeleteThat jam on my breakfast Ryvita - yum.
ReplyDeleteI would gladly give you a jar or two!! We can buy Ryvita here, as well.
DeleteWonderful photo of those jars of ruby red jam. You did a good job there. You can give yourself a big pat on the back. Good eating!
ReplyDeleteThanks! I'm always interested in what you make, too! (I'm still going to make that tomato recipe, but have quite a few weeks to wait until I have tomatoes.)
DeleteGreat job! I love strawberry jam. Don't think I ever had it with rhubarb in it though. I bet it's good.
ReplyDeleteMostly it just tastes like strawberry jam, but the rhubarb cuts through the sweetness a little.
DeleteTry your stewed rhubarb on ice cream...it may change your attitude.
ReplyDeleteOh, I know that's a good suggestion, but honestly, it was the stringy texture, and the way it made my teeth feel that I just couldn't get past. Don't know if you know what I mean. (Mind you, I love strawberry rhubarb pie or crisp!)
DeleteI make my strawberry jam without pectin, just the mashed berries and sugar. Although my jam isn't think enough to mound up on a spoon, it does stay on toast and makes a great PB & J sandwich.
ReplyDeleteI've wavered about trying some strawberry-rhubarb jam this year, too, but we just don't eat that much jam. Strawberry (his fave) and blueberry (my fave) keeps both of us happy.
I do make rhubarb sauce for the freezer. A slice of lemon pound cake, a dollop of vanilla ice cream and some rhubarb sauce ladled over the top . . . dee-lish! I also make my complete rhubarb pie filling and freeze it in a freezer bag for making pies in the winter. Easy-peasy that way. The best punch I've ever had was a rhubarb punch at a social get-together years ago. Neglected to get the recipe . . . darn.
A woman I work with made a rhubarb "juice" this year. She says it's good with some gingerale or in a mixed drink (vodka?). We honestly don't eat that much jam either, now that the 'kids' are older, but I like to preserve it in little jars. They make great little presents.
DeleteGood things are happening at your house! May I come for breakfast one day? I'll bring scones if you serve jam!
ReplyDeleteOMGOSH-That sounds soo soo good! I bet that rhubarb/strawberry jam is going to be wonderful. Have a great Sunday- xo Diana
ReplyDeleteI haven't made jam or jelly in years. You will make so many people happy.
ReplyDeletenice article.
ReplyDeletethanks for sharing
So eye catching! Nothing like homemade :)
ReplyDeleteLooks delicious!! All the hard work is certainly worth it :-) Enjoy your upcoming week!
ReplyDeleteBlessings,
Jill
Strawberry and rhubarb is a tasty combo. That jam is sure to be delicious. I had to look up 'Certo' & found a lot of drug detox websites?! Fruit pectin can also apparently clean up one's urine sample. Who woulda thunk it?
ReplyDeleteLooks SO delicious!!
ReplyDeleteLater in the season, my partner Pete will be canning tomatoes because he just has to - even though we still have some in the basement from last year. So I understand how you feel. I wish he would feel like he "has to" make jam, though - I would really enjoy that and I'm sure we would have any left by next season. I just went back through your last couple of posts as I haven't had much time to read blogs the last week or so. Your new hens are beautiful! Congratulations on another school year completed.
ReplyDeleteI must admit that when I read your blog post title I started singing Bob Marley's Jammin ... I'll make the scones, you bring the jam! ... Mary-Lou =^..^=
ReplyDeleteThey really do look pretty with the sun shining through them on the window sill!!! I'm going to get me some strawberries next shopping day too, I need to make jam as well for the winter!
ReplyDelete