Happy Anniversary to me! It's exactly 4 months since my accident, that fateful day on April 13 (unlucky for me), but that's all behind me now and life is almost back to normal. I haven't started work yet, as I still have a slight limp and a little swelling if I'm on my feet for too long. Thankfully, I'm back driving again and I've just returned from a restorative 5 days in Bermuda with Hubbie. Here's a photo of the sunset to make you jealous!
I was looking for Guava jam in Bermuda, but was unable to find it, so I've been obsessed with homemade jam this week. My solution was to make some myself - of course not with guavas, but rhubarb (which was growing in my garden) and strawberries from the supermarket.
This recipe turned out to be delicious, not too sweet or tart, but very nice and fruity. It is a little more soft set than the store bought kind, but that adds to it's charm. Don't be afraid if you've never made jam before, it's very easy as long as you follow the rules of preserving and just remember that hot sugar burns!
I washed out 3 old jam jars with hot soapy water and rinsed well. Then placed them in a preheated 350 F. degree oven for 15 - 20 minutes, this is enough to sterilize them. Keep the jars in warm oven while making the jam.
Rhubarb and Strawberry Jam
(Makes 3 cups)
Ingredients:
2 cups fresh rhubarb
2 cups fresh strawberries
1/4 cup water or apple juice
2 cups sugar
Directions:
- Wash and the slice the rhubarb and strawberries.
- Place in a heavy bottomed pan with lid. Add the 1/4 cup water or juice and bring to a simmer. Cover and cook until the fruit starts to soften and become tender.
- Stir in the sugar and allow the mixture to come to the boil. Continue to cook, stirring frequently to prevent sticking or burning.
- Foam or scum will bubble to the top of the pan, just scoop it off occasionally with a spoon.
- When the mixture reduces by half and starts to thicken. Place a small plate in the fridge or freezer. After a minute remove it and spoon a little of the jam on the plate. After a few seconds, push the jam with your finger. If the jam surface wrinkles, then it has reached setting point and is ready.
- If it seems too soft, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
- Remove the sterilized jars from the oven and pour the jam carefully using a ladle or glass measuring jug.
- Cover immediately with wax discs or plastic wrap and store in refrigerator when cooled. Place lids on jars for long term storage - if it lasts that long! Enjoy....
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