Jammin’

Last week we went with some friends to pick strawberries. While we were there we bought a flat of “jam berries” for ten bucks. We call these the rejects, but they are perfect for making jam. There are no pictures of us actually making it, because frankly, jammin’ ain’t pretty. I mean, we’re not dressed in our Sunday best here. But here’s a photo of the finished product:

Jammin

Definitely not on my detox diet. I didn’t even have a taste, but you can be sure I’ll dive into it on July 1. Here’s the recipe, in case you’d like to try it:

3 Fruit Strawberry Jam

2 c. crushed strawberries
1 c. crushed unsweetened pineapple
1 c. cooked rhubarb 
6 c. sugar
1 pouch liquid pectin (Certo)

 

Hull strawberries and crush with a potato masher. Set aside.
Cube rhubarb into 1/2 inch pieces. Put in a saucepan with a bit of water and cook for a few minutes.
Combine all fruit, add sugar and stir well. Boil for 2 minutes, stirring constantly.
Remove from heat and add liquid pectin (Certo). Stir for 5-7 min. and skim off any foam.
Pour into hot sterilized jars and seal. Makes approx. 8 medium jars.