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Strawberry Rhubarb 101

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here you go BB 😊

since I was making it this weekend, I decided to take pics and share what I do. I'm sure most f you have already seen the season's first 9lbs of strawberries ..... this is Act 2, Scene 1 😉

after going out to the garden to get some rhubarb ...

1 - cut the leaves & ends off, wash & dice rhubarb
2 - place diced rhubarb into a mini food processor, 1½ cups is about right
3 - turn rhubarb into a paste. it should move by itself in the processor
4 - add to pot, along with strawberries, lemon, butter, & pectin.
(I add a little sugar to the pectin to help it dissolve better)
5 - bring to a boil. the butter, @½tsp, will help keep the jam from foaming
6 - ladle into hot jars ... ¼ from the lip
7 - wipe rims and threads off, place lids and rings on
8 - make and print labels on my computer ...
9 - ... while jars are in a water bath that will seal them
10 - after bathing, place on a rack to cool
11 - after cooling ... and jars are sealed ... put labels in place & screw rings back on
12 - add to the rest of the "back up" jams and jellies. the top has the Strawberry Rhubarb ... there are 12 dozen cases of jams & jellies below that

it took just over an hour to make, from walking to the garden, to getting the jars out of the water bath & onto the cooling racks. then I started on BlackRaspberry Rhubarb 😊
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Comments

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Tincup

Mine too. Rhubarb went into building my bones and brains.

patsquire

My mother made strawberry-rhubarb pie for years and years.

The older recipes can be best in somethings. It works for you.

SPaceDinVADerOne

moi? lol

nanab

You are such a big tease!!! YUMMMMMMMMMMMMMMM. : )

SPaceDinVADerOne

you're quite welcome TC 😊

Tincup

Thanks, John, for the support! You've given me lots of food for thought.
Syrup, I mean. :o)

SPaceDinVADerOne

lol 😊 thanks Nev

SPaceDinVADerOne

@Tincup ... the majority of my recipes come from the Ball Canning Book *gasp* 😂 lol ... I also get more than a few from online. I look for the recipes with the fewest amount of ingredients, as those always seem to taste the best.

my book is from 1989 ... before the foodies got a hold of it and took out all the good tasting stuff 😉

SPaceDinVADerOne

I usually put jars aside that do not set and wait a few days. some will set up, others have to be opened & recooked. I don't know how big of a batch you are making, but I would add a pouch of liquid pectin to help it set.

bring your apple jelly to boil over high heat, add the liquid pectin, & return to a boil. boil hard for 1 minute, then put into hot jars & water bath them 😊

Tincup

Do you think it would jell if I put the already sealed jars back into a water bath and boiled them hotter for 15-30 min? Or should I empty all of the jars and start boiling the juice over again? When I do, the juice just reduces to a syrup.

SPaceDinVADerOne

I have two candy thermometers, I never use them. I use the "sheeting" method to determine when the jelly is ready to set 😊

SPaceDinVADerOne

drizzle it on my ice cream 😊

the same could be said for pancakes, waffles, french toast, crepes ... etc ... 😉

Tincup

This morning, I bought a useless $35 candy/jelly thermometer. It read 108° F while hooked into a pot, in which apple juice was boiling and foaming. I swear I carefully read its directions and followed every little step. Dang it. Now I have the most gorgeous clear apple... syrup. What would you do?

SPaceDinVADerOne

thanks all 😊

@jals ... done

@PWH ... well I am thinking about expanding 😉

Tincup

John, this is inspiring. Partly because of you, I have started making some jams, much smaller output. So far, I've made rhubarb, mango, cherry, and blueberry/rhubarb/cherry jams, orange marmalade, and apple jelly. I am having varying success (or failure) getting them to jell up. I need a good tutorial on the strategic combinations of sugar, acid, and pectin. As well as temperature of cooking.

Surreal_Heidi

That is a lot of work, but I bet it's fun, too. And the product is worth it. The culinary world thanks you, John. You bring joy to many palates.

JillianB

What an excellent collage and tutorial. You certainly work very hard John to produce your wonderful products. Thank you

PutterDutt

Neat! A sweet tutorial! :o)

PWH

And you make more than one kind of jelly or jam, don't you?

jals

Please take me off your tag list.

A lot of hard work. But worth the time.

SPaceDinVADerOne

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