Comments on: Strawberry Rhubarb Jam

By: Dwayne Monnett

Dwayne Monnett — Fri, 19 Jun 2009 15:36:35 +0000

My wife and I (Small help) made jam for years, strawberry rhubarb is my favorite. Janice passed away last month, so I will have to do the whole job myself. It feels good to do the jam making again, kinda like she is here with me. Thanks for sharing Mike.

Dwayne

By: Gayle

Gayle — Tue, 16 Jun 2009 00:20:52 +0000

I made this and it was perfect! Beautiful i the jars and tastes wonderful! Thanks so much for the recipe. It’s a keeper!

By: Mickey Montague

Mickey Montague — Thu, 07 May 2009 12:49:45 +0000

If you don’t like the scimmings (foam) as we called them you can add a tsp. of butter, yes better, and you won’t get the foam and you won’t notice any taste. Does it add calories? Oh yea!

By: Blueberry Jam from Mike's Table

Blueberry Jam from Mike's Table — Sun, 17 Aug 2008 09:00:24 +0000

[...] come to appreciate how easy it is to make preserves and that you can make some pretty neat things that you might not find in the grocery store, so why [...]

By: Kathy Coughlin

Kathy Coughlin — Thu, 17 Jul 2008 19:06:43 +0000

Surely I’m not the only cook in the world who doesn’t have a kitchen scale! I get very irritated with recipes that give proportions by WEIGHT instead of volume. If you take some of your ingredients out of your garden (as I did the rhubarb), you’ll likely have no idea what it weighs. This might be a great recipe, but I’ll never know! (Also don’t understand the inconsistency: why is rhubarb given by weight, but not the strawberries???)

By: Very Strawberry Cupcakes! from Mike's Table

Very Strawberry Cupcakes! from Mike's Table — Sat, 10 May 2008 09:06:26 +0000

[...] rich, creamy, and really a much more vibrant punch of strawberry. This is all in contrast to the strawberry rhubarb jam piped inside the cupcake. Oh, and funny thing, the only reason I thought of these cupcakes? I was [...]

By: the caked crusader

the caked crusader — Mon, 28 Apr 2008 12:37:45 +0000

Gorgeous looking (and I bet tasting!) jam. I love strawberry and rhubarb – they bring out the best in each other

By: White On Rice Couple

White On Rice Couple — Mon, 28 Apr 2008 01:35:57 +0000

Great job on the jam! We’re growing some chandler strawberries now and can’t wait till they’re ready to submit something to your strawberry event!

By: Bellini Valli

Bellini Valli — Mon, 28 Apr 2008 00:14:10 +0000

This jam is a great way to hold onto Spring while welcoming summer. Perfect for the Putting Up event:D

By: Sandie (Inn Cuisine)

Sandie (Inn Cuisine) — Sun, 27 Apr 2008 18:28:15 +0000

Glad to hear your “jam session” turned out well. Like you, I share an irrational fear of canning and preserving. While I do overcome it long enough to can my own, homemade salsa when the Roma tomatoes vine ripen in August/September, I’m deathly afraid I’ll somehow give myself and my family members an inadvertent case of botulism, “Are the jars sterile? Did I heat and cool them properly? Did the lids seal?” And so on…

It’s a good thing I don’t live a bazillion miles from nowhere and actually have to can to sustain my family throughout long, cold winters. We’d starve for sure.