"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom." -- Barbara Costikyan
My last conversation with Mom was less than two days before she died. We discussed her funeral arrangements and the green tomato pickle I'd be making. I had finally found a farmer who'd sell me a peck of green tomatoes. Just as important, I had tracked down a source for half pint jars within the city limits that didn't cost a fortune and were plentiful in supply. Yet I never did make the pickle, instead I let the tomatoes turn red and served them at the reception following Mom's funeral.
Today I got out those very same jars and made tons and tons of strawberry jam. In my family the canning season officially starts with strawberries. Mom always made her jam with the strawberries left whole, but I prefer chopping them up made for easier spreading on toast.
I also did some experimenting with strawberry rhubarb jam. The fruits of my labor produced 4 cups delicious, sweet-tart jam that will be perfect on an English muffin or better yet, with cheesecake.
2 lbs of washed, hulled, and quartered strawberries (cut them so the chunks are approx. same in size)
1 lb of washed rhubarb, cut in 1/2" chunks (if stalk is wide, split in half)
10 lemon peels approx. 3" long and 1/4" wide
1/4 cup of fresh lemon juice
Add these to a large steel pot with 1 cup of water. Cover and turn to medium heat. Bring to a boil. Remove lid. Turn heat to low. Add 2 cups of sugar in 1/2 cup increments waiting for sugar to fully dissolve before adding more. Keep on low and cook until the jam reaches a temperature of 212 degrees. It took me approx an hour to get to this temperature with the heat on low, but it kept the sugar from burning. The strawberries and rhubarb will have turned to a pulp mixture by the time you finish.
Let cool and freeze in sterile containers or use the rolling boil method of canning with jars for 10 minutes.