Berry CSA: week 3

This week we received 7.5 pounds of strawberries and 1 pound of asparagus.  (I happily swapped a unit of asparagus for another unit of strawberries, and then bought 3 more pounds of strawberries.)

Last week was strawberry-filled and we are not at all tired of them. We sliced strawberries for breakfast, we munched on them for snack, we ate strawberry shortcake with cream one night for dinner. Yep.

I cooked a perfect strawberry rhubarb jam that we spooned over ice cream, onto buttered toast and buttermilk drop biscuits. We ate it with peanut butter, we ate in on everything.  Together, the four of us devoured all three quarts of it--which sounds a little nuts as I confess this in writing.  If you had tasted it, you might understand.

The recipe that I chose from Simply in Season called for 6 cups of rhubarb, 2 cups of strawberries, and 3-4 cups of sugar. Here is the modified version that I used:

Strawberry Rhubarb Jam

6 cups rhubarb diced (2 1/4 pounds)

5 cups strawberries lightly mashed

Bring to a boil in large saucepan

2 cups sugar

Add and boil uncovered 20 minutes, stirring frequently to prevent scorching.

I poured the boiling jam directly into my weck jars and secured the lids.  Each time we opened a new jar, the lids popped as we unsealed them, so I think they would have kept just fine for a while (weeks?) in the fridge. 

Rhubarb and Berries