So I’ve decided to learn how to can and preserve stuff this year, first experiment: Strawberry Rhubarb Jam with Fresh Mint, Lavender and Black Pepper.
This jam was loosely inspired by this recipe: Jammin’ Jam of Strawberry, Black Pepper & Fresh Mint except I decided to also add some fresh lavender…and my jam didn’t get nearly thick enough so I had to cook it for considerably longer.
In the end the jam turned out a little runny (not too bad), but it tastes fantastic.
This was also my first time canning anything, and I’m happy to report that all 11 jars sealed properly (wOOt). For that, I am indebted to these folks and their excellent instructional videos.
If you’d like a jar, drop me a line and let me know. I’m saving most of them for gifts, but if you ask really nicely (or want to trade something you’ve made), I could probably be persuaded.
Pickles are next.