Confession

I have a confession to make.

For the past three years I have been doing something that I never, ever thought I would do, let alone enjoy.

Something that has a tendency to get my house really hot and steamy.

But I think it's time that I get it out in the open, so here it goes...

I love to can.

Good grief, what were you thinking?

Yes, it's true, canning has become a big part of my life. I love the satisfaction of hearing the lids pop as they seal themselves. I love seeing my pantry full of pretty jars filled with various jams, fruit, peppers, salsa and green tomato relish. But most of all I love the sometime serious, sometimes funny conversations that occur while my friends and I can together.

So because this time of year is filled with endless opportunities for canning, I thought I might devote a few blog posts on that very subject. I will be canning as foods ripen over the coming months, and will be sure to post recipes and pictures. Luckily, I already have 1 batch of canned jam under my belt this year, and so I will share it with you.


Strawberry-Rhubarb Jam
This stuff is to die for.



* 1 Cup cooked red-stalked rhubarb (it takes about 1 pound, or 4-6 stalks of rhubarb and 1/4 cup of water to equal 1 cup of cooked rhubarb)
* 2 1/2 cups crushed strawberries ( about 1 1/2 - 2 quarts whole strawberries)
* 6 1/2 cups sugar
* 1 box fruit pectin - such as Sure-Jell

Yield: 7-8 half-pint jars

To prepare fruit, rinse rhubarb and thinly slice; do not peel. Add water, then cover and simmer until tender (about 1 minute). Rinse strawberries; remove tops, then crush. Remember, this is jam not jelly, so you will want the strawberries to be slightly chunky...just not too chunky!



Measure prepared fruit into a large pot. Add sugar and stir well. Stir constantly on high heat, until it comes to a full boil (it must bubble over the entire surface). Boil hard for 1 minute, stirring constantly. Remove from heat and stir in fruit pectin. Skim the foam off the top.

Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Be sure to wipe rims of jars with a damp cloth, then place sterilized lids on filled jars and tighten the screw bands.

Process in a boiling water canner for 10 minutes; 15 minutes if you live above 6,000 feet.

***Very important*** If you have never canned before, but would like to try it, I recommend that you go here for information on how to use boiling water canners, and here to learn how to sterilize empty jars.

I know canning can be a little intimidating at first, but you will quickly get the hang of it...I promise!