I thought I'd try my hand at some of those homemade jams I've been seeing around blogland. Never having done it before it took me awhile to brave it out. Finally Jaime Oliver 'at home' (one of my favorite cooking shows!) made it look so simple I broke out the summer berrries. And it was simple ~ sooooooooooo simple! I chose to make a strawberry-rhubarb jam simply because I love rhubarb and it's all in season now. I purchased the smallest glass jars I could find (because not only were they the cutest but we don't go through that much jam over here). Yummy! Sweet, tangy and delicious. Now we have enough jam to last through the year - unless of course I share some of it. Hhmmm, looks like I might be whipping up another batch . . .
Strawberry Rhubarb Jam
2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh rhubarb
1 1/2 to 2 cups sugar
1 - 8 oz. can crushed pineapple, undrained
1 - 3 oz. pckg. strawberry gelatin.
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into glass jars, leaving 1/2 in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate. Yield: 5 1/2 cups.