I grew up in a house where homemade jam was the norm. My mom, Aud, would make the best strawberry, honey, and pomegranate jams and jellies. The pomegranate was my favorite!!! I really never thought much about it, I sort of took it for granted. She even made some here for my sis’s shower. After a recent trip to the farmer’s market I picked up some pints of fresh strawberries and some long and luscious stalks of rhubarb. But what to make with it? After much googling I decided to turn into jam.
Luckily I had great resources to call for advice and after a quick trip to the hardware store, I was in business! I loved every bit of this experience and look forward to doing more jams, jellies, sauces, tomatoes, etc. You name it, I am going to try it. There is something very rewarding about this whole process and really embraced this domesticity that is running through my veins!! But the best part of it is that homemade jam is just so much tastier than store bought. Check it out!
Freshly cut rhubarb!
The strawberries in the pot are heating up!
In the meantime, I sterilized all the jars in lid in the sani cycle of the dishwasher.
Getting the canning pot ready to boil!
Giving the lids an extra dose of sterilizing!
Funneling the jam into the jar!
10 minute of processing in the boiling water!
The end result–tasty strawberry-rhubarb jam!
These make great gifts or party favors! Check out the recipe I used here!