Canning season has begun

I’ve done a bunch of stuff with the strawberries – strawberry shortcakes, strawberry fruit leather, strawberry jello, and some dried strawberry slices. But what spring would be complete without strawberry jam?

The best thing is that I actually got just enough rhubarb from the garden to make this a batch of strawberry-rhubarb jam – my absolute favorite and my first fully home-grown jam!

I was proud of myself for remembering to make the jam in 4oz jars this time instead of pints, as we just don’t eat much jam and these make great gifts. Then I almost kicked myself, realizing that I could have made a quart and a half of strawberry-rhubarb pie filling instead… and that, we definitely would have used. Oh well, these will spread the happiness around some. Goodness knows we don’t need to eat more pie around here!

Besides, there will probably be plenty more strawberries for another batch.

5 Responses to “Canning season has begun”

  1. Diane Says:

    Mmmm!! We’re not big jam & jelly eaters here but rhubarb-strawberry pie filling? Oh, yeah!!!

  2. heidi Says:

    strawberry-rhubarb—ultra yummmm. my favorite. love the sweet and tangy together.
    how is the rhubarb doing? how many plants and how old are they?(what age can you harvest?)
    good luck getting more strawberries before the strawberry monster (Sofia) gets them…

  3. Amy Says:

    Looks yummy! Don’t forget to take one to the Melting Pot:smile:

  4. Katie Says:

    I want one.

  5. diana Says:

    Katie – send your address. :)

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