July 14th, 2014

Back from summer holidays and thoroughly enjoying hanging out in our yard. The strawberries are bountiful this year, so naturally I had to make some Strawberry Rhubarb jam. The following recipe is by far one of my favourite. This recipe comes from an old Agriculture Canada publication that was revised in 1976. Not sure when it was initially printed. ;0)

Strawberry Rhubarb Jam (the old-fashioned way)

6 cups of crushed strawberries
4 cups of chopped rhubarb (1/2 inch)
6 cups of sugar

Wash, hull, crush strawberries one layer at a time. Cut rhubarb into 1/2" pieces. Combine fruit and bring to a boil (uncovered) and pre-cook for 15 minutes, stirring regularly. Add sugar and bring to a boil again (uncovered) for 10 to 12 minutes until jam stage. 220 degress for those of you with thermometers, but I do the "drizzle the jam onto a cold plate" routine until the fruit looks like it is setting. This makes about 6 1/2 cups of jam, but if you are using 250ml jam jars you will get about 9-10 jars.

On a crafty note, I have been having far too much fun with Simon Says Stamp July card kit. Here

are a couple of the cards that I have created using patterned paper and stamps from the kit. Kristina Werner always creates these wonderful stamp sets for the SSS kits and they are awesome.