Easy Recipe How-to Make Strawberry Rhubarb Jam~ Freezer or Canned

“Cooking is therapy: Making meals helps to reduce stress, heal a broken heart, among other benefits.” Author Unknown

Spring abounds with good stuff! The first treats from the garden are asparagus and rhubarb along with lettuces, scallions, and other greens. Shortly after we receive a bounty of strawberries… all is good in the garden!

Today’s recipe has been a long time favorite with my kids, and I’m super excited to be able to share it with all of you! You can either can or freeze this recipe.

Check out my YouTube Video below to watch me make this super easy & delicious recipe!

Would you like to have your own rhubarb? Easy peasy friends, CLICK HERE for my tutorial on to grow your own & care for, PLUS BONUS YouTube Video on how to properly harvest rhubarb!

Our Favorite Recipes

Ingredients: Yields approximately 8 cups of jam

4 cups of fresh or frozen strawberries, mashed to make 2 cups exactly

2 cups chopped fresh or frozen rhubarb

1~ 3.5 ounce package regular pectin 

¼ cup lemon juice

5 ½ cups sugar

Directions:

  1. In a large kettle add everything except the sugar; cook on high. Using a potato masher, stir and mash the mixture so the rhubarb will break down; bring to a boil. 
  2. When the mixture comes to a boil add the sugar and stir into mixture until dissolved. 
  3. Continue stirring and mashing until the mixture comes to a hard rolling boil~ one that won’t stop even when being stirred.
  4. Boil for 1 minute stirring constantly.

Canning Instructions:

  1. Fill ½ pint jars leaving a half inch head space; place a clean lid on making sure there is none of the mixture on the rim of the glass. If there is, it will not seal. Put a ring on tightly. Do this for all the jam.
  2. Place jars in a water bath canner following instructions and bring water to a rolling boil on high heat.
  3. Set a timer for 10 minutes; remove from heat onto a cooling rack.
  4. Let stand on the counter for 24 hours.

If any jars didn’t seal, simply freeze them.

Freezing Instructions:

  1. Fill freezer containers leaving a half inch headspace for expansion when freezing.
  2. Let stand on the counter for 24 hours.

You can freeze for up to 1 year.

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

Click here to watch my Strawberry Rhubarb Dump Cake recipe!

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Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

Easy Rhubarb Dessert Recipe: How-to make Rhubarb Strawberry Dump Cake YouTube Video!

Rhubarb is one of springs delicious bounties. You may be wondering what it is & how to cook with it. Well friends, check out my video & blog for all the answers!

Check out my easy How-to make Rhubarb Strawberry Dump Cake YouTube Video!

To see the complete list of ingredients and directions CLICK HERE!

Would you like to have your own rhubarb? Easy peasy friends, CLICK HERE for my tutorial on to grow your own & care for, PLUS BONUS YouTube Video on how to properly harvest rhubarb!

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

Get new recipes delivered to your inbox.

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean


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All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

Easy How-to Make Freezer Strawberry Jam

“We’re only truly secure when we can look out our kitchen window and see our food growing and our friends working nearby.” ― Bill Mollison

Strawberry Jam is one of the first things I preserve each year.. and all the men in my home are so happy when I do! I am making this first small batch using store bought strawberries so I can get the recipe out before the Michigan strawberry season starts for all of you.

Fresh strawberry jam is by far superior to canned, in my opinion and my boys lol! Check out my YouTube video for a step by step tutorial and then read on below for the complete list of ingredients & directions. Enjoy friends!

Do you know the difference between jam or preserves, jelly, & marmalade? Well friends, there is a difference. In the coming weeks & throughout the summer and fall, I’ll be showing you how-to make all of the above, but here is a quick differentiation~ Jam or preserves generally have chunks or bits of fruit in it, jelly is made just from the juice, marmalade generally made with citrus using the whole fruit with or without some of the rind in it.

You’ll have the opportunity to watch me prepare this recipe live at both The Farmington Farmers & Artisans Market on June 17th, 2023 at 10am. Check out my complete list of classes with more being added regularly at my Where’s Jean page.

Our Favorite Recipes

Ingredients: Yields 5 Cups Finished Jam

4 cups or 1 quart of fresh strawberries

4 cups sugar

1~ 1.75 ounce box of Sure-Jel Premium Fruit Pectin
THIS RECIPE IS NOT FOR SUGAR FREE OR LOW SUGAR JAM!

3/4 cup cold water

What you will need:

  • 1 medium saucepan
  • Whisk
  • Large bowl
  • 1 dry ingredients measuring cup that holds at least 4 cups

1. Destem and cut off any bad spots from the strawberries, cut in half or quarter depending on how large the berries are.

2. Using a dry measuring cup to measure the exact amount of prepared fruit to 2 cups.

Reserve any extra crushed berries to the side.

3. Place in a large bowl; mash fruit to desired consistency of chunkiness.

4. Measure EXACT amount of sugar and add the crushed berries stirring until thoroughly blended to a soupy consistency;

Let set for 10 minutes stirring a couple times in between.

5. After your berry and sugar mixture has been setting for approximately 4 to 5 minutes begin the water and pectin mixture.

6. Place the ¾ cup of water into a saucepan and add pectic stirring constantly; bring to a boil on high heat stirring constantly; boil on high heat for 1 minute.

7. Add pectin mixture to the berry mixture and stir constantly for 3 to 4 minutes. The heat of the pectin and stirring motion will work at dissolving the sugar.

If there is still a bit of grainy texture to the mixture you can stir it for an additional minute or so. It will continue to dissolve as it sets up.

8. Ladle the mixture into plastic freezer containers or glass canning jars, leaving 1 inch head space from the top of the container; cover with lids.

9. Let stand at room temperature for 24 hours and then refrigerate for up to 3 weeks or freeze for up to 1 year.

You can find a similar recipe for a larger quantity in my cookbook on page 425 along with many other super yummy jam & jelly recipes!

Check out my delicious Peach Marmalade recipe here!

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

Get new recipes delivered to your inbox.

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean


Copyright Policy
All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

Spicy Fried Chicken Sandwich

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well, one must love and respect food.” – Craig Claiborne

The boys and I had a good time putting this recipe together, and according to them it is a winner! They compared it to Chick-fil-A’s sandwich… I’m not a big fan of their food, but my boys and many other people are. 

Check me and my boys having a blast cooking this dish together! Let me know what you think about it!

Our Favorite Recipes

Ingredients: Yields 6 to 8 sandwiches depending on how large your breasts are.

2 large boneless, skinless chicken breasts cut into thin sections.

2 to 4 cups canola oil for frying

8 hamburger buns

Lettuce

Tomato

Pickles

Spicy Mayo:

½ cup olive oil mayonnaise

1 to 2 TBSP your favorite hot sauce~ adjust to how spicy you want it. I used

In a bowl, blend together and refrigerate until ready to serve.

Cut your chicken & marinade for at least 4 hours, overnight is best!

Heat 2 cups of the oil in a deep skillet on medium high heat.

Marinade:

1 cup white whole milk

2 TBSP melted butter

2 TBSP your favorite hot sauce~ I use Franks Red Hot Original

1 tsp each: fresh ground pepper, onion powder, parsley flakes

½ tsp cayenne pepper

¼ tsp red pepper flakes

Blend all together in a one gallon zipper storage bag and place cut chicken in the bag; blend well. Place in a bowl and refrigerate for at least 4 hours, or overnight.

Flour Dredging Mixture:

1 cup white all purpose flour

2 TBSP paprika

1 tsp each pink Himalayan salt & fresh ground pepper

½ tsp cayenne pepper

Combine all ingredients into a shallow bowl or a plate.

While oil is heating, begin dredging the chicken pieces into the flour mixture coating both sides; dip chicken into the reserved marinade and dredge in flour mixture again; set aside until oil is hot enough to begin frying.

Check oil by carefully dropping a few drops of the marinade into the oil; if it begins to bubble hard, the oil is hot enough.

Add one piece of chicken to oil at a time being sure not to overlap; fry for about 2 to 3 minutes on each side; the thicken the chicken the longer you will need to fry it. Be sure not to burn the outside. If you have an air fryer you can place the fried pieces in for about an additional 3 to 5 minutes.

To test if chicken is done, remove from oil onto a paper towel lined plate; with a fork and knife carefully cut into the thickest part of the chicken breast; be sure there are no pink raw sections. If so, you can either air fry or bake for a few additional minutes in a 350 degree oven.

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When chicken is all fried, build your sandwiches with your favorite toppings.

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden! 

Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean


Copyright Policy
All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

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