We all have to work through things and today in Minnesota I’m quite certain that’s exactly what mother nature was doing. Snow pellets, blustery winds…but smattered in between the extended periods of cloud cover…tiny glimmers of sunshine.
In hopes of giving the lady of all things green a little encouragement to power through her mood swings I scampered over to the garden for inspiration. And wouldn’t you know as luck would have it baby rhubarb shoots!
Now I know that rhubarb isn’t actually considered a fruit but good lord for us Minnesotans I think it qualifies. 5 months of frozen tundra living and anything that pops up from the earth with a little juice, sweetness and acidity…we’ll take it!
So pluck pluck the lovely green and red variegated sprigs I did. The very first harvest of fruit! An absolute cause for celebration. And what better way to do so than to make the fruitiest thing possible rhubarb and strawberry jam.
Now we cue the harmonious music to abruptly stop. 12 little sprigs of rhubarb was not going to get me anywhere near the amount of fruit I would need to make an entire batch of jam. Hello freezer and oh where out though last May’s frozen strawberries.
A few moments re-arranging some trout fillets and frozen kale and hallelujah strawberries found. Fast forward a few hours, a quick read through the Blue Chair Jam Cookbook and presto! Ladies and gents may I introduce the year’s first batch of strawberry rhubarb jam.
Although mother nature couldn’t quite make it out of her slump today I sure was able to make my sprits feel a little bit better. Now if only mother nature ate toast I’m sure I’d have clear skies and 60s tomorrow with breakfast.
Rhubarb & Strawberry Freezer Jam
NOTE: This is freezer jam and is NOT shelf stable. Freezer jam in my experience can last at least a year if not longer. All I do is pour the jam into jars just as I would if I were to make shelf stable jam and leave a little more room than I normal. Then pop in the freezer. No hot boiling required.Makes 4 1/2 pint
- 2 lbs frozen strawberries
- 1/2 lb rhubarb chopped
- 11/2 lbs organic sugar
- 1/2 juice of one lemon
- pinch of salt
1. Place the cleaned fruit in a large sauté pan and add the sugar.
2. Place the pan over medium heat stirring frequently till the sugar is dissolved.
3. Have sterilized lids and rings ready for your mason jars.
4. Bring the fruit to a boil stirring frequently for about 15-20 minutes. Do a spoon test in the freezer to check for doneness.
4. When the jam is to your desired consistency add the lemon juice, salt and remove the pan from the heat. Pour into hot, clean jars and seal immediately.