It isn't quite strawberry season in Vermont, but their partner, rhubarb, is abundant. I made a small strawberry-rhubarb pie last week, using California berries. They tend to be a bit tasteless, but I suppose they travel well. I like the way rhubarb cuts the sweetness just a little bit, so this week I made strawberry-rhubarb jam. Aren't the jars pretty? I love to look at them all lined up. I have no more jam jars, so I'll have to buy another case if I want to make more jam later this summer. I usually make at least two batches of jam a year to have enough to give as gifts and for Paul to put on his morning toast.
I made a rhubarb cake yesterday to take a meeting this morning, and I still have a little more for a little pie if there's no cake left over. If there is, I'll cut it up and put it in the freezer for another time.
1 comment:
haven't made jam in awhile - yours look great!
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