It has officially begun! Canning season is here at last! Now begins the exciting time when I begin canning and preserving the foods that will last us from this spring to next spring. My canning goals are very extensive this year to not only include all our fruit, jams, jellies, pickles, and condiments. But this year I am also pushing to can all our vegetables, soups, and salsas.
My first endeavor of the year?
Strawberry Rhubarb Jam
I have actually never have had rhubarb before last year when we moved here. Our rhubarb plant is amazing and huge. People comment on it all the time. So this year I have made a resolution to not only can up lots of rhubarb strawberry jam, but also just plain rhubarb in a heavy syrup for baking with all year long. We have several recipes that we have tried that are very good.
The jam was amazing, but really you can't taste the rhubarb. It just tastes like strawberry jam to me. The recipe comes from my ever trusty Ball Blue Book of Canning.