Sunday, May 30, 2010

Strawberry Rhubarb Pie and Jam

This is the last entry for this weekend...really! Today we had a couple of people over for a barbecue and I made a strawberry rhubarb pie. This is the first time I've used a pre-made crust that you unroll. Not bad, actually! I think maybe it could have baked a little longer but it tasted great!

Then I finished up my planned canning for the weekend by making strawberry rhubarb jam - I'd made some last year, and we finished it several months ago. Time for more! I made a double batch this time; 4 c. chopped rhubarb (including the anemic pitiful stalks from my own plant), 4 c. crushed strawberries, 4 T. lemon juice, 9 c. sugar, and 2 packages of Certo. This made 12 half-pint jars, which all fit in the canner at once, thanks to the new canning rack - no ridges to take up space.

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