The Last Jar of Jam

Panic.

We finished the very last jar of jam.

I really thought we’d make it until strawberry season, but the boys are going through PB&J like there is no tomorrow.

We started the winter with raspberry, blackberry, blueberry, and strawberry jam.  I started making jam about fifteen years ago when we got a little crazy, picking berries.  We picked way too many strawberries to eat before they spoiled.  With all that fruit going bad, I decided to take the leap and make some jam.

Homemade jams and jellies are cheap and easy to make.  Plus, I know exactly what went into those jars of jam my kids keep emptying.

Sure-Jel makes jelly and jam making simple.  There are several recipes for cooked and freezer jams and jellies contained in the box.  Freezer jams require no special canning equipment, only containers to keep those jams refrigerated. 

Cooked jams and jellies are preserved using a water bath method.  Beginning canning kits and jars can be purchased at home or hardware stores.  "Blue Ball Book Guide to Preserving "is the bible of canning and preserving.  It’s complete with recipes and directions.

The strawberries aren’t quite ripe yet, but there is plenty of rhubarb.  I had to hunt a little online for a recipe, but this one turned out great.  We should make it until the strawberries are ripe.

Rhubarb Jam

• 2 1/2 lbs. red rhubarb, sliced thin, 8 cups
• 1 c. water
• 1 tsp. lemon juice
• 6 1/2 c. sugar
• 1 box Sure-Jell pectin

1. Put rhubarb and water in a nonreactive pan. Bring mixture to a boil and cook for 2 minutes, or until fruit is soft, stirring occasionally. 
2. Add lemon juice and Sure-Jell. Return mixture to a full rolling boil, stirring constantly. 
3. Quickly add sugar to fruit mixture and continue boiling for 1 minute, stirring constantly. 
4. Fill sterilized jars (I sterilize mine in the dishwasher), leaving 1/4 inch head space. Seal with sterilized lids.  
5. Process in a boiling water canner for 10 minutes.