Harrison and I came back to my home town, Burke, SD to visit my family for a couple weeks. Unlike last summer, they’ve had lots of rain and sunshine, which has helped the local crops and gardens grow leaps and bounds. My dad’s strawberry patch is no exception. I’ve never seen strawberry plants as full and plentiful as these.
Dad has picked several gallons of strawberries so far this summer, filling up their freezer for fall and winter. Since they have a nice sized rhubarb plant, I thought hmmmm, what could we make with copious amounts of strawberries and rhubarb? Jam!!! I raided mom’s basement pantry of miscellaneous jars, picked up some jar flats, and pectin at the local grocery store, and pulled out the big pot. In a couple hours we had several jars of sweet, delicious strawberry rhubarb jam – enough to last all year, and then some.
The house smelled amazing, and everyone wanted a taste as it was cooking. When cleaning up, I couldn’t help but have a taste (or 3 or 4!) of the remains in the bottom of the pot. It was so yummy I wanted to put it on ice cream. The next morning I made a fresh batch of biscuits, and slathered them with the jam, which made for a fantastic breakfast. Now, before you say no to canning, let me say that its easier than you think. I first learned about canning/food preservation when I was in 4-H as a kid. My mom and grandmas did quite a bit of canning back in the day – mostly stuff from their garden, like green beans, pickles, and an occasional jelly or apple butter. If you are new to canning, or like me, need a refresher I would highly recommend the Ball Canning Guide. It will give you great tips and information on the process of canning and food preservation. Go to http://www.freshpreserving.com/tools.aspx
Recipe adapted from Food Fanatic at http://www.foodfanatic.com/2013/06/strawberry-rhubarb-jam-a-classic-combination/