I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, August 20, 2020

Strawberry, Rhubarb (and Cucumber) Jam

 Homemade jam is always best, amiright?


5 cups chopped strawberries

1 cup chopped rhubarb

1 cup peeled and shredded (overripe) cucumber

2 cups sugar

1 - 4 serving size strawberry Jello

I was planning on making strawberry rhubarb jam, then I discovered this monster cuc in the garden! (I don't know why the squirrels didn't find this one!!) So I thought...why not use some of it in jam? And it worked out fine! I imagine you could substitute zucchini for the cucumber if you have 1 or 10 hanging around!

Combine the chopped strawberries, chopped rhubarb and shredded cucumber. Mix in a large bowl with the sugar and refrigerate 24 hours.

Then place in a large saucepan and bring to a boil. Simmer 12-14 minutes. Stir and mash the fruit a little with a potato masher. Remove from heat and stir in the jello powder to dissolve.

Sterilize jars and lids (a couple of pint jars or 3 or 4 smaller ones) and fill with jam. Place lids on fingertip tight.

Process the jars in a hot water bath for 10 minutes. Remove and place upside down on a dish towel for 1 1/2 hours so the fruit is well distributed through the jam, then turn back upright.

Check seals after 24 hours. If they are sealed the jars can be stored on the shelf, if not just refrigerate.

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