Hello friends....if you are new to my blog welcome, thanks for stopping by! Today I am linked up with Try It Tuesday over at Jo's Country Junction. I am also linked up with Tip Junkie both of these ladies have great information on their sites so please go visit them.
I am in the kitchen making strawberry and rhubarb jam right now...please come back to see how it goes as well as get the recipe. Do you have a recipe I need to try? Please send it too me, I love trying new things.Be back in a little while..
Ok I am back and have jam that is done! Yahoo! So here we go..
|I am a firm believer in putting your clean jars in the canner with water to not only sterilize but to also make sure the jar is hot enough to put your food in. It can be dangerous to put hot food in a cold jar!|
|I also put the lids in their own hotbath so they are hot when I put them on the jars.|
|We have a slop bucket for the chickens and the pigs.|
|We compost- the leaves are poisonous on the rhubarb.|
|Here is what it looks like with the sugar and then you bring it back up to a rolling boil.|
|Yum! Plus it smells so good!|
|Hot jars ready for the jam!|
|Here are the little beauties after they have had their hot bath. These will make great gifts!|
|Scraped the sides of the pan and put it on the counter...then a leprechaun must have come along and tried some!hmmmm|
2- cups crushes strawberries
2 -cups rhubarb
6 Tablespoons Ball Classic Pectin
1/4 cup lemon juice
5 1/2 cups sugar
Combine strawberries, rhubarb, pectin and lemon juice in a large sauce pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.Remove from heat, skim foam off the top if necessary. Ladle hot jam into hot jars, leaving 1/4 inch from the top of jar. Process for 10 minutes in a boiling water canner.
Hope you had fun and are now ready to make your own jam. Its not too hard and you will really enjoy it when its cold outside!