Rhubarb-Strawberry Jam

After a long time without entering culinary news in our blog, we are back! It's been busy but we didn't forget about good eating and the pleasure of cooking homemade foods.


Summer is almost here! As part of our membership to a Community Supported Agriculture (CSA) Project, we have been getting organic rhubarb from a local farm (We'll write more about CSA in a new entry soon).



In the begining it didn't seem we had many choices for rhubarb but it was only a matter of time until we started coming with ideas. One classic idea is the rhubarb-strawberry jam. Unfortunately, we couldn't use local strawberries yet but the ones we got were decent enough to try this recipe.



While we made homemade jams before, we had a new challenge this time: we wanted to preserve our jam in jars. If properly done, it can keep up to 12 months! We couldn't wait to try and even though we didn't have all the proper equipment for canning, things turned out to be perfect. We thought it would be so exciting to have this jam in the fall.



There are many ideas on how to use this jam best: jam on our homemade rhubarb muffins, filling for a torte (following European baking traditions), or in crepes.



~Luc