Well the rain is teeming down and my ball tournament got cancelled - but I had a backup plan for today...
I'm makin' jam!!!!
This is one of my favourite things to do in the kitchen and I've become pretty good at it.
I usually make Rhubarb jam and have even made Concord Grape Jelly - today, Strawberry Rhubarb
2 cups crushed strawberries (cleaned, hulled and sliced)
1 1/2 cups rhubarb (finely chopped)
6 1/2 cups granulated sugar
1 pouch of liquid Certo liquid pectin
Fruit and sugar in a big pot and bring to a boil over high heat
Boil hard for 1 minute
Remove from heat and add Certo
Strir and skim off the "gunk" that comes to the top for 5 minutes
Pour in warm, sterilized bottles to 1/4 inch from the rim
Cover with lids and screw them on tight.
Makes about 5 cups of jam. I like to put the jam in smaller jars to give away to friends (after all, that is a lot of sugar).
You don't have to store this jam in the freezer because it is cooked and it will last a long long time.
I'll print the recipe for the other two I've made a little later.