I love making jam. I love the process, and I love being able to taste the best parts of summer in the middle of winter. (It’s a lot easier to appreciate summer when it’s jam in February, when I’m not suffering from the heat.)

raspberry-lime jam from last fall

Raspberry-lime jam, from my dad’s backyard raspberry patch, canned last September on my trip north.

strawberry-rhubarb butter with ginger

Strawberry-rhubarb butter with ginger, canned on Saturday night.

jam-froth

Froth on the cooking strawberry-rhubarb stuff. I love the patterns.

Should you want to make something like my strawberry-rhubarb butter: Take a quart of strawberries [chopped], two medium-sized rhubarb stalks [also chopped], about a teaspoon of minced fresh ginger, and five cups of sugar. Cook until the fruit is mushy and everything is mixed pretty well. Purée with an immersion blender. Return to heat and slowly bring to a boil, allowing moisture to escape.  Maintain at 220ºF for two minutes and then can in a hot water bath.

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