can't stop eating it:

got some beautiful rhubarb at the farmer's market on saturday, so i decided to make strawberry rhubarb jam with it. it came out absolutely perfect - i love making jam but have had many problems with strawberry jam, sometimes it comes out too thin, too sugary, too hard set, or the fruit doesn't break down - so i thought i'd share this recipe, which came from a book i got for christmas, well preserved: small batch preserving for the new cook.


3 c. chopped rhubarb
4 c. sugar
3 c. sliced strawberries
1/4 c. lemon juice

combine rhubarb and sugar in your cooking pot and let sit for 2 hours*. add strawberries and lemon juice, bring to a boil over medium heat. turn heat up to medium-high and cook, stirring often, for 20 minutes. take pot off heat and continue stirring for 3-5 minutes*. (test if desired) ladle into prepared jars and process in boiling water bath for 10 min. makes ~4 8 oz. jars.

*i have a feeling that these are the important steps many might overlook. not sure why.

(one of my 4 jars is already empty.)



my girlfriend kerry took these photos. (also ate a bunch of the jam.) please check out her gorgeous photoblog to see more of her work.