Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving. We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!
My first act of fruit-in-jar goodness? You guessed it:
Strawberry rhubarb preserves. It's a classic. And I've never done it before! It's more chunky than a jam, and positively oozes with delicious sauce.
~ 3 c. strawberries, sliced
~ 3 c. rhubarb, sliced
~ 1.5 Tbsp lemon juice
~ 1.8 c. granulated sugar (okay... just go for a bit less than 2 c., and more than 1+2/3)
~ 3/4 tsp vanilla extract (which I just so happened to have, ever since making granola!)
~ 2 pint jars, clean
(Don't listen to the picture - it took about a pint and a half of strawberries to get 3 cups)
Let your fruit & water mix come to a quick boil over medium heat, stirring often on the way.
Reduce heat to medium-low, and simmer for ~10 minutes.
Now, it should be pretty darn juicy. Stir in the sugar and vanilla extract.
Lid your jars and give them a boiling water bath for 10 minutes - or 15, if you live at 5,600 feet elevation like me. This seals those jars up tight and ensures you'll enjoy them throughout the year!
Now, admire the ruby beauty that is your strawberry rhubarb preserves!
You might like:
~ Pickled Radishes
~ Pickled Green Beans
~ Chocolate Almond Milk
~ Simple Cheese (Yet Oh-So Gourmet!)
GNOWFGLINS, White Wolf Summit Farmgirl, Real Food Freaks, Real Food Whole Health, Food Renegade, Butter Believer, and Natural Mothers Network!