Thursday, June 19, 2014

Cherry Rhubarb Jam

As I've said in previous posts, cooking is a stress reliever for me.  But, what happens if you are so busy you don't even have time to cook?  Nothing good, that's for sure.  I can tell you that I need to apologize to the car repair people for being a little...high strung...and that I finally crashed and fell asleep at 6:50 pm last night.  I should probably drink less coffee.

So since I'm not taking my car in today to be fixed since the above-mentioned car repair folks didn't have the part on time, I found myself with a few hours and some fruit.  Cherries have been appearing in the store, but on the order of $8/pound.  I finally found some on sale and bought some yesterday in anticipation of making cherry jam.  Luckily for me, I had time this morning.

Using the cherry jam recipe in the Ball Complete Book of Home Preserving, I swapped out 1 cup of cherries with a cup of frozen rhubarb.  Otherwise, I left everything the same:  4 cups of fruit, 4 T. lemon juice, 1 package of powdered pectin, 5 cups of sugar.  Most of this jam is in 3 10+oz jars, those ones from Quattro Stagioni that have 1 part lids.  I received some as a gift and, since this jam is rather pretty, thought they were a good combination.  The final tally is 3 of those jars and one 8-oz Ball jar.

This afternoon I'll pick up the farm share and then will have a lot of greens and spring veggies to eat.  I decided I wouldn't plant a lot of vegetables on my roof this year because I have the full share to myself, which means, thankfully, one less thing on my to do list.

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