In the beginning Vermont Valley created lettuce and rhubarb. Now the rhubarb was stalky and sour, reddness was over the surface of the rhubarb, and the spirit of canning was hovering in our minds.
And we said, “Let there be strawberry rhubarb jam,” and there was jam.
We used five stalks of locally grown rhubarb (from our CSA share) and one package of “Product of the U.S.A.” strawberries (purchased at HyVee). While at HyVee we couldn’t remember whether we needed classic or liquid pectin, so we now have both on hand for our next jam making adventure–which will hopefully be in a few weeks when strawberries are actually in season in Wisconsin.
P.S. Hairy contributed to this post by providing moral support.