{Recipe} Very Berry

Ahh... one of my favorite things about sprimmer (this season we're in, you know): berries, berries, berries. Our blueberry bush gave us almost a full pint, our gooseberries are picked and waiting for a recipe, and our blackberries are giving us just enough for each of us to enjoy one or two, warm from the sun, each day.

It feels great to be so early in the season and already have jam put up for the winter months. This recipe made seven half pint jars. One was eaten within the week, one was taken to my mother-in-law, leaving me five trusty jars for January. This is a delicious jam so I definitely recommend making it now, while the fruit is in season.

Strawberry-Rhubarb Jam 
 From the Ball Blue Book

2 c. strawberries, very ripe, crushed
2 c. rhubarb, small diced
one package of commercial pectin
1/4 c. lemon juice
5 1/2 c. granulated sugar

1. Prepare jars, lids and canner in the usual way.
2. Put strawberries, rhubarb and lemon juice and pectin in a large saucepan, stirring well to combine.
3. Bring to boil over high heat. Depending on the liquid of your strawberries, you may be inclined to add a few tablespoons of water to help the process along.
4. Once boil has been achieved, add sugar. Stir until sugar is dissolved. Bring back to a full boil.
5. Boil hard one minute, stirring constantly, in only one direction to lessen foaming.
6. Remove from heat and add a teaspoon of butter to help reduce the foam, stir, stir, stir.
7. Ladle jam in hot jars, wipe lids and affix screw rings.
8. Process in boiling water canner for ten minutes.

Use extreme caution when handling hot jars and hot jam. Attempt to resist the urge to eat it all immediately. It really will taste even better when snow is on the ground.

Options: If you wish, you can add a bit of grated ginger, some scented geranium or basil leaves to the pot while boiling, removing them before jarring the jam.