“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:
- 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.
- When the mixture comes to a boil add the sugar and stir into mixture until dissolved.
- Continue stirring and mashing until the mixture comes to a hard rolling boil~ one that won’t stop even when being stirred.
- Boil for 1 minute stirring constantly.
Canning Instructions:
- 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.
- Place jars in a water bath canner following instructions and bring water to a rolling boil on high heat.
- Set a timer for 10 minutes; remove from heat onto a cooling rack.
- Let stand on the counter for 24 hours.
If any jars didn’t seal, simply freeze them.
Freezing Instructions:
- Fill freezer containers leaving a half inch headspace for expansion when freezing.
- Let stand on the counter for 24 hours.
You can freeze for up to 1 year.
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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
For Dragonflies And Me 