I have had so much fun this past week making jam. I started off making rhubarb jam, which was so easy.
Boil together for 15 minutes & stir often:
- 3 cups rhubarb, chopped into 1 inch pieces
- 1/2 cup water
- 3 cups sugar
After 15 minutes, remove from heat and mix in:
- 3 oz. strawberry or raspberry jello
Fill your containers. This makes enough to fill 4 half pint jars. If you freeze the jam, wait for it to set first.
So easy! So YUMMY!
I also made strawberry jam with my friend, Emily. First we went to a farm to pick the berries. We were a bit concerned because no one was around and none of the fields we could see had strawberries in them. Uh-oh…
Finally we found someone who showed us where to start picking. Boy was it worth it!
We picked enough strawberries for 2 batches of jam and 4 quarts extra to freeze for smoothies.
I was a little nervous about making the jam because neither of us had made it before. My sister told me you have to be really exact with your measurements or it won’t set up right.
We used the cooked jam recipe found in the Sure-Gel box. The instructions tell you how to can it, but we froze it instead.
Ahhhh, look at all that red, yummy goodness!
When I became a stay-at-home mom, these were the kinds of things that I was hoping I would have the time to try. Now that I’ve done it, I love it! It feels kind of Little House on the Prairie-ish, but I love the fact that I harvested something that my family will be able to enjoy all year.
Geez… Maybe I should go listen to Britney Spears before I get too domesticated over here! 😉
Do you have any “preserving the harvest” tips for me? What should I do next?