Friday, June 08, 2012

HOME MADE JAM


Every household worth their salt should make some sort of home made something. Pickles, syrups, tapenades or jams.
In my parents' house it is always jam. Every summer, a few weekends spread across a few month, depending on what fruits are available, they make jam.

Early on in June, the yard was full of Rhubarb and a nearby area advertised first patches of U Pick Strawberries. Guess what we made this weekend. Strawberry Rhubarb jam. 
The set up, jars and utensils are not nearly as classy as Martha Stewart shows you on her TV show, but let me tell you, the result in flavor is as good if not better. 
Frugal as my parents are, they would not be caught buying those fancy Weck jars. I think they recycled the same 100 jars for the last 20 years.....a matter of style not, but economics yes.

Chop up the fruits, add 30% sugar and let it all simmer away until you get the consistency you like for your jam. The longer it simmers, the thicker it gets. Sterilize the jars and lids in boiling water, add some rum in the lid for extra germ protection and fill up the glasses almost to the rim. Seal tight and store upside down for a while.

Your family will thank you.





DWINDLING 2011 STOCK

NOT LIKE MARTHA'S BASEMENT

RHUBARB STARWBERRY JAM

70% FRUIT - 30% SUGAR

MIX IT ALL IN A POT, ADD A CUP OF FLUID

LET IT SIMMER

UNTIL IT LOOKS LIKE THAT

SANITIZE WITH RUM 

FILL TO THE RIM

SEAL IT TIGHT AND LET SIT UPSIDE DOWN

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