Is it just me or is time really flying by? I am quite certain it was Christmas time just a few weeks ago, but here I am with my calendar telling me it’s almost June. What?! Where did the weeks go?
Understandably, most of my weeks went by in a blur because I was sick for almost 8 of them. But still, it’s almost June!
This time warp has also really affected my cooking, blogging and writing (and posting) Before I can press “publish” on the last post, it’s already time to schedule another one! As you can see, I’m woefully behind. Behind with creating, behind with posting and behind with visiting cherished friends.
I have no idea where my week goes. It’s this haze of kids, school, shopping, cooking, and a few work things thrown in. Before I know it, it’s Friday and I am scrambling to create a menu for work the following day and to go shop for it all. It’s a good thing I don’t work outside of the home everyday!
As a result, the blog has been sorely neglected. I do feel guilty because I realise it’s this blog that has given me the opportunities I have right now. It’s still the thing that starts the conversation at work with the new people I meet.
One of my most asked questions is “How did you get into cooking?” My answer is always that my interest in cooking and creating led me to write a food blog. So, even if I wanted to give up my little piece of the web, I can’t. Cooking for work and cooking for home is overwhelming and to think about cooking for the blog is just exhausting but I will have to post when I can.
In the meantime. I have little boy who turns 10 next week and his party is this weekend. I just outsourced it this year! The bowling alley can do the work. I’m making a cake for him and that’ll be it.
I also have a 17 year old drama queen who is about to graduate from high school, also next week (on Laith’s birthday, actually) I couldn’t outsource this party so we’re having friends over after the ceremony for a cookout.
Hamburgers, grilled herby chicken or maybe kebabs, and a bunch of salads. I’m keeping it easy and there’s no cake. I’m tired of cake. We can’t have a cookout without blueberry cobbler and strawberry shortcakes, the very vision of summer! Though, here in Colorado, we’re still struggling with the dregs of winter.
Mother’s Day saw snow again this year. I love snow on Mother’s Day but it left quicker than it arrived and the weather is back to cool spring like interspersed with some violent rain storms. We don’t complain, here in our dry climate, we welcome every rain drop.
I am not joking when I say that my inspiration has gone. I have lost my mojo it seems. All this beautiful, seasonal spring produce and I can’t think of a thing to do with it. The asparagus has been roasted or blanched or thrown in a tart and eaten; no photos. no recipes. The over- wintered spinach from the farm stand made it home many times but ended up in a curry or just sautéed with garlic and devoured. I just haven’t had much of a desire to eat, let alone cook. There is something seriously wrong I think 🙂
So, when I found local rhubarb, I actually felt a little spark ignite inside. I brought it home from the farm stand and it stayed in my fridge for 2 weeks, no joke, 2 weeks. Because it’s so fresh, it lasted all this time and finally this week, void of any imagination, I ended up making some jam.
Rating
Prep time:
Cook time:
Total time:
Serves: 7 jars
- 2 lbs/900g strawberries
- 1lb/455g rhubarb
- ¼ cup/60ml water
- 2.2lbs/1kg sugar
- 2 tablespoons lemon juice
- 7 half pint jars and lids/bands
- Wash the jars and the lids with warm soapy water.
- Line the jars on a sheet tray and place in the oven to dry and sterilise.
- Turn on the oven to 250F/120C.
- Put the lids in a bowl and pour in boiling water.
- Place two small plates in the freezer to get cold so you can check the set on the jam later.
- Cut the strawberries in the size you desire.
- I don't like my jam too chunky so I cut the strawberries and rhubarb pretty small.
- Don't keep them whole since there is no added pectin in this jam and a whole berry jam will not set.
- Chop the rhubarb in a small dice around ½" chunks
- In a large, heavy bottomed pan, place the rhubarb and the water.
- On medium heat, let the rhubarb cook a little and break down and get tender, about 5 minutes.
- When almost all the rhubarb is soft, add the strawberries.
- Allow the strawberries to soften and break down just a bit, another 5 minutes.
- Then add the sugar and lemon juice and on medium high heat, bring the mixture to a simmer.
- Allow the sugar to dissolve and the mixture to cook and thicken.
- There's no set time for this.
- Jams thicken at different rates and some won't set completely.
- This jam is a soft set, it's not a firm set and the mixture is a dropping consistency.
- It's great on toast but also great for spooning on ice cream and yoghurt.
- Check the jam after 5 minutes of simmering.
- Stir the jam occasionally to make sure it's not sticking to the bottom of the pot.
- Take out one of the plates from the freezer and put a drop of jam.
- Let it sit for a couple of minutes.
- If the jam thickens up and if you push up against it with your finger and it stays in its place and doesn't run together again, it's ready to be jarred.
- If it's still runny even after being cooled, than boil for a bit longer, another 3-5 minutes.
- Make sure jam isn't catching at the bottom.
- Check the set with the second freezer plate.
- I only simmered mine for about 10 minutes and then bottled the jam.
- Remove the jars carefully from the oven.
- They will be hot.
- Ladle in the hot jam into the jars, almost to the top.
- Remove the lids from the boiling water and dry.
- Place on top of the jar and tighten, not too tight though.
- If you are going to process them in hot water, bring a canning pot or a large pot with water to a boil.
- I throw in a small kitchen towel in the bottom to protect the glass jars knocking against the pot when boiling,
- Carefully grab the jar with tongs or canning tongs and place into the boiling water.
- A couple of rubber bands tied around some togs helps them to securely grab the jars without slipping.
- Place as many jars as will fit in your pot, being careful the water doesn't over flow.
- Process the jars for 10 minutes.
- After 10 minutes, carefully remove the jars and let cool.
- After the jam is cool, pop open a jar and try some!
- Place the jars in a cupboard and enjoy through the winter.
- If you don't want to process the jars in the hot water, just place the cooled jam jars in the fridge and use within 2 weeks.
Strawberry and rhubarb is my most favourite combination and there are many recipes on this blog with that combo. Here’s another, strawberry and rhubarb jam. One of my most favourite jam combinations as well. I try and make this jam every year and when I lived in Houston, I was able to get local strawberries at the same time as rhubarb. In Colorado, our strawberries make a late appearance but our rhubarb is here. I just made do. It’s some what local but totally seasonal, totally organic and totally delicious.
Hopefully, we won’t go through all the jars in one sitting but we’re already done with one so it’s not looking good. I really like to save some for fall and winter. Oh well, I’ll have to make some more.
My posts may be a bit sporadic from now on. I’m starting a new project at work and it will take up more of my cooking hours. It’s also the beginning of the summer grilling events at work, and then Ramadan. I will try and post regularly and I will try to visit you all as much as I can.
Happy summer and happy cooking!!
Woow two weeks!!! you have a fighter rhubarb :). Loved the idea of mixing it with strawberries.. this is a keeper for me.
These things happen in life so take it easy on yourself and try to prioritize more, my advice to you is to pray and ask God to double or even triple your time. Take care of your health and those you love , we will always wait for your creative dishes. Ramadan Kareem my dear.
Amira recently posted..Romoosh el sett ( Lady’s eyelashes)
We all go through our ups and downs. I was even thinking of quitting blogging altogether earlier this year. But then we had our March Break (Canadian equivalent of Spring Break) and things started to change. I’m still not back to where I once was but the strong feeling of just quitting is gone. Insha’Allah things will get back to normal for you!
Congrats on your son’s bday and daughter’s graduation! And this Strawberry Rhubarb jam looks amazing! Last year I made Strawberry Jam and couldn’t believe how delicious it was. Will have to give your recipe a try soon!
Asiya @ Chocolate & Chillies recently posted..Quick Cottage Cheese Rolls #GayLeaMom
So, I think I read your post after the graduation and birthday first – but I just wanted to say – this jam is wonderful. I haven’t ever made my own jam – got any leftovers you wanna send me? 🙂
Shashi at RunninSrilankan recently posted..Vegetarian & Non Vegetarian “Lasagna” with Alexia Fries
It’s not you, life is flying by so quickly or maybe too quickly. I would love a warm biscuit with a dollop of you jam and a cup of tea to savor in the morning and wish it didn’t pass by so quickly.
Karen (Back Road Journal) recently posted..Spring Green
Hmm, tangylicious rhubarb and strawberry jam!!!
lovin it for my breakfast bread……
Dedy@Dentist Chef recently posted..Roasted Chicken with Yogurt & Milk Curd with Ricotta Cheese & Herbs
So good to see a post from you Nazneen! Oh! Sorry to hear that you are unwell. Time flies…can’t agree more! Time is a big big jumble for me…I think I could do with a few more hours in the day but then not sure If I could drag along more than I am doing currently. I can bake and photograph but I have lost inspiration to write. I love the strawberry-rhubarb pairing and jam is a great way of showcasing it. Look at the pretty colour!
Reading your post, it felt as if you were echoing my thoughts! So much on my platter and it looks like I will be taking a sabbatical for the coming three months.
The jam looks beautiful and perfect.
Easyfoodsmith recently posted..COCONUT MANGO BREAD – Eggless
The sight of juicy ripe berries gets me so excited for summer and all the glorious fresh produce and the subsequent summery dishes and recipes to come!
Mary Frances recently posted..Banana Nut Muffins with Loacker Chocolate Chucks
Totally with out about time flying by. It’s crazy how fast it goes!
Strawberry rhubarb jam has always been my favourite. So happy it’s strawberry/rhubarb season again!!
Kristen @ The Endless Meal recently posted..Peanut Butter Energy Balls
Glad the rhubarb gave you a bit of spark – but I totally hear you on time flying by and looking for inspiration. The last 8 months or so have been pretty uninspiring over here – but I guess its a bit like the ebb n flow of life, hm?
Hi Francesca, I’ve noticed you’ve been a bit quiet, but I thought that’s because you’re always jet setting 🙂 Hope you get your spark back too!
Lol, Nazneen! Time does fly sooo fast, we agree! We’re not sure we’ve tried this strawberry rhubarb combination in a jam. Looks good!!
Julie & Alesah
Gourmet Getaways xx
Gourmet Getaways recently posted..The Restaurant @ Raes Wategos Byron Bay
Thanks guys! This combo is delicious!!
I’ve made peace with the fact that not everything I cook has to be blogged about! I like keeping things simple and like you asparagus just gets washed and roasted and served with mayo or parmesan. Not worth blogging about. That’s OK.
Happy birthday to Laith – and hopefully there wasn’t too much drama at the graduation BBQ. I hope you still have some jars left of this stunning jam x
Nancy | Plus Ate Six recently posted..{In My Hood} Broad Beans
I know, I don’t blog about everything I cook. There are days I just want to eat, free of cameras and recipe jotting. I try to make a recipe for the blog that we will enjoy eating but lately I just haven’t been inspired by much. Graduation is this coming weekend, I’m sure there will be SOME drama 🙂
OMG! This is like the most perfect jam ever! I love it!
marcela recently posted..Makaron z Mango, Łososiem, Groszkiem i Awokado
Ha! Thanks, Marcela 🙂
I am so sorry this has been such a tough period for you, Nazneen! Perhaps the change form spring to summer will help you, as it did fro Mark when he was in his worst way. That is the reason we moved to Tucson, and it really has made a difference.
Your jam has to be the best ever. I have made strawberry jam every year that I can remember, but never with rhubarb. I hope I can still get rhubarb in the market to try this. xo – and take GOOD care of yourself!
David recently posted..A Seasonal Starter
Thank you. David. I don’t know what it is, but I’m thinking it’s the new meds I’m taking. Well, I’m tired of feeling like this so there goes that medicine. I want to feel somewhat alive, I can take the pain to feel better. I’m lucky to have rhubarb for awhile here in CO, not always local but I can still find some. Hope you can too, this jam is wonderful, increase the rhubarb a bit though 🙂
The year really is flying by. I love the look of your rhubarb and strawberry jam! Gorgeous. Happy 10th birthday to Laith. I hope he enjoyed his party. My little guy keeps asking, ‘When am I having my party?’ The poor guy had his birthday in February but his big sister went into hospital on that day with that injury to her leg and then Ruby was diagnosed with cancer and so much has been going on that I just haven’t scheduled it. I have no energy and asked him if we could out-source the party. He doesn’t want that and I told him, ‘That’s the best I can do’. I hope your daughter’s graduation went well – I know all about drama queens. The cookout party sounds really lovely xx
Hotly Spiced recently posted..Top 10 Things to do in Santo, Vanuatu
Thank you, Charlie. Poor Alfie, when is he getting a party? Little boys, its just easier to do it outside. Laith’s was this past Sunday and boy, it was wonderful to walk away from the mess!!
Sorry to hear that you have been under the weather, but glad to see you BACK with such a beautiful recipe, Nazneen.
Rhubarb and strawberry are such a classic and great combination. Bet the jam must taste heavenly!
Angie
Angie@Angie’s Recipes recently posted..Eggplant Fans with Yoghurt
Thanks Angie, I’m better just wallowing in my self pity, thats’ all 🙂 This jam, combo is my fave!
I know exactly what you are going through. I’ve had my blogging challenges lately too, but I’m sure we will both get our mojo back. Sounds like you have some very special family occasions coming. Have fun and enjoy every moment. The jam looks great. One of my favorite flavor combinations.
Karen Harris recently posted..Something From Nothing #33: Basic Risotto
Hi Karen! Oh no, I hope you’re not in a funk too. I just can’t get my juices flowing and I don’t know if it’s because of the pickiness from my kids at home or I’m just exhausted. I hope we get better soon! My blog is my escape from real life 🙂
It has been a fast year Nazneen! And with your busy schedule, I don’t know how you have time for blogging at all! I’ve been very negligent with From My Sweet Heart. But being an empty nester with more time on my hands….I decided to start a new blog! What was I thinking!!!! Right now, I’d love to kick my feet up with a cup of tea, and some biscuits smothered in this luscious jam! The color is so beautiful I can only imagine the sweet taste! Congrats on your children’s milestones and enjoy the celebrations! : )
Anne@ASaladForAllSeasons recently posted..A Salad of Shaved Honeydew, Fennel & Castelvetrano Olives
I love your new blog Anne! It’s so beautiful and I love your salad recipes. I’m going to try some of them very soon.
Sometimes I wonder what I was thinking when I started this blog. Oh well, it’s here now and I love doing it, it’s everything else that’s a pain!
This year really has flown by, hasn’t it? May already? And the middle of it at that? Yikes! Anyway, lovely jam. Hope your mojo decides to revisit you soon!
John@Kitchen Riffs recently posted..Summer Green-Bean Salad
It’s amazing how quickly this year has gone by. I’m just wondering if I actually accomplished anything at all so far! Thanks, John!
Ugg, being sick is not fun. Hope you are feeling better. Don’t worry, you’ll find the mojo, take it easy. It happens to all.
You have a busy month. Happy early wishes to your 10 year old, mine turns 10 in 15 days exact.. How awesome….
The jam looks so so good, I’ve been wanting to make them for a while now. In fact, my little one has been asking something with rhubarb, I might give this a shot.
Ash-foodfashionparty recently posted..Momos Manchurian – Vegetarian Dumplings
Sounds like your little one has a birthday around my birthday time 🙂 I cannot believe Laith is 10 already! I still remember bringing him home from the hospital!
I hope you can make this for your son. If he wants rhubarb, add more rhubarb and less strawberry. I only had a pound of rhubarb but I would’ve added more too!
A beautiful jam! I could have never been a blogger when my kids were young!!!
Thanks Mimi! Yes, I thought hard about it when I was going to start it but the kids were all in school and I had time. It seems though, that I am more busy as they get older!
This is such beautiful jam! 🙂 I’ve been making jam too – rosella jam – and it’s such a pleasant, happy thing to do. 🙂
Krista recently posted..Preparing for Winter
Thank you, Krista! I love jam making because I love jam eating 🙂 It is a very happy thing to do!
So sorry to hear you’ve not been well.. My mojo goes when I’m not feeling on full par, so it’s understandable if you’re struggling. Especially if you have to be constantly inventive for work.. I bet this jam is wonderful, the two flavours are perfect together, I doubt they’ll see you through to Autumn! GG
Thank GG. I’m better but it took a lot out of me. I just couldn’t shake it. Yes, my work, home and free time is all about cooking and food, it gets a bit much!