Sweet Summertime Jammin'

We're jammin', jammin',  

And I hope you like jammin', too...

  

Strawberry-Rhubarb jam that is.

Oh yeah, I totally went there and you should be happy I did too.

Last weekend, Carl and I traveled to New Hampshire for a visit and I was SO excited to get some fresh rhubarb while we were there.  There has been a recipe I've had thought out in my head for weeks now - I just had to get my hands on some fresh rhubarb first.  Making the jam was the first step towards making this recipe and I can't wait to share both - delicious - recipes with you.  I'm still perfecting/experimenting on the ultimate recipe so in the meantime, let's get making some jam!

Homemade Strawberry-Rhubarb Jam 

[Recipe modified from The Pioneer Woman's strawberry jam recipe which is also identical to the recipe from Ball and many others]

3 cups strawberries, hulled and chopped
2 cups rhubarb, chopped finely
6 cups sugar
4 tablespoons fresh lemon juice
1.75 ounce powdered fruit pectin
small pat of butter (optional - helps prevent foaming)

Place 7 - 6oz mason jars (or 6 - 8oz mason jars) in a large pot.  Cover jars completely with water and bring to a simmer.  In a separate pot, simmer the lids.

Spread chopped strawberries on a cookie sheet and mash with a potato masher until softened.

Place chopped rhubarb, mashed strawberries, lemon juice and powdered fruit pectin in a large pot or dutch oven. Stir mixture until pectin looks dissolved.  Add small pat of butter (just under 1/2 tablespoon) and stir.  Bring mixture to a strong boil.

Once the juice starts to form, add all of the sugar at once and then return to a full (violent) boil.  A full (violent) boil is one that cannot be stirred down.  Cook and continue to stir for 60-80 seconds.

Turn off heat and skim off any foam that may form on the surface of the mixture (if you use butter, you should have minimal foaming).

Remove jars, one at a time, from the simmering water.   Place jar on towel and fill with hot jam mixture.  (NOTE: A large/wide mouth funnel is very helpful here but I don't have one so I just use a measuring cup.)  Fill jars to within 1/4 inch of the top.

Run a knife or a thin spatula around the insides of the jar to get rid of any air bubbles.

Wipe the rims of the jars with a wet cloth or paper towel to remove any jam residue/stickiness.

Remove center lid from simmering water and position on top of the jar.  Screw bands on jars being carefully not to over tighten.

Gently place jars back into pot of gently simmering water, making sure that water completely covers the tops of the jars.  Bring water to a full rolling boil.  Cover and boil hard for 10 minutes.

Turn heat off and leave jars to sit in water, undisturbed, for 5 minutes.

Remove the jars from the pot using a jar lifter/tong and place onto a cloth covered or wood surface, several inches apart, to cool.  In order for the jam to set properly, the jars need to sit undisturbed on cloth/wood surface for 24 hours.  You will soon start to hear lots of little pops as the jars start to seal.

After 24 hours, press the top of each lid with a finger to ensure that the seal is tight.  Lids should have no give.  If any seals are compromised (ie. you can flex up and down), store those jars in the fridge.

Store in a cool, dark area. Enjoy!

Click here for a printable version of this recipe.

Strawberry-Rhubarb Rickeys

Ahhhhh summer!  I love this time of year - loads of sunshine, longer days, flowers are a bloomin', baseball season is here and the cold drinks are flowing.  I love all things summer drinks and that definitely includes [but is not limited to] lemonade, ice tea, margaritas, beer, Arnold Palmer's, daiquiris and RICKEYS!

Have you ever had a rickey?  If so, aren't they one of the best inventions ever?  

If not, are you kidding me?  Did you not know they are one of the best inventions ever?! 

[I should also mention that Arnold Palmer's are also in contention for the numero-uno best summer drink according to moi award].

Regardless of your answer to the above question - rickeys are so incredibly simple to make that they MUST become a staple in your summer drink line up.

My usual go to rickey is a raspberry lime rickey but after having an abundance of rhubarb this past weekend, my mind went into overdrive and I knew I must run to the store and get some strawberries.  I am a huge fan of the strawberry+rhubarb combo so I decided to give it a go. Boy am I glad I did!

This drink was every bit as refreshing as I had imagined and was a little too easy to drink. Here is my tasty interpretation for you. 

Cheers!

Strawberry-Rhubarb Rickeys

2 ounces Strawberry-Rhubarb simple syrup [recipe below]
2 tsp fresh lime juice
2-3 ounces gin or vodka [optional - feel free to add more or less to taste]
Lemon-Lime flavored Seltzer
fresh strawberries and limes [for garnish]
sugar [for the rim]

Rub the rim of a large glass with a lime wedge and dip in sugar.

Fill glass with ice.

Combine first three ingredients in a cocktail shaker with a few ice cubes and give it a good shake or five or ten.
 
Pour into large glass and top with seltzer.

Stir mixture a few times to combine and garnish with limes and/or strawberries.

Strawberry-Rhubarb Simple Syrup

[Recipe modified from Country Living]

 

3/4 cup(s) rhubarb, trimmed and chopped

1/2 cup(s) strawberries, sliced and chopped

2/3 cups (s) granulated sugar

1/2 cup(s) water

In a 1-quart saucepan, combine rhubarb, strawberries, sugar, and water.

Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 10-15 minutes.

Cool mixture.  Once cool, place mixture in blender and blend until smooth.

Store in an airtight container, refrigerated, for up to four days.

Click here for a printable version of this recipe.

Fruit Buckle Recipe

Today I'm honored to be doing a guest post over at Pink Chilli Vintage! 

Go check out Jessica's gorgeous blog and while you're there, grab my recipe for my tasty - Fruit Buckle!

I am always interested in supporting guests posts both on my blog and on other blogs.  If anyone is interested in doing a guest post on my blog or interested in me doing a guest post on your blog - please contact me at bakingitonmyown [at] gmail [dot] com - I'd LOVE to hear from you.