Its a rainy afternoon in Seattle.
Mr. Venture and I are just getting over a cold, the dog was sick Friday night, and I'm being L-A-Z-Y with Devin reading on my couch. Normally this would all add up to tea time, but since it's Spring, we made strawberry rhubarb compote instead!
Yesterday, while hunting for a motorcycle jacket that is a blog post all on it's own, we wandered into an Indian / East African grocery store. Between the 5 different types of cumin, wondering what to do with raw green almonds, and hunting through the bin of broken tamarind pods, I found a bunch of organic strawberries and Devin spotted some rhubarb for $1.99/lb.
Devin washed and rinsed all the canning jars / lids / rims, and I got straight to cleaning and slicing the strawberries.
Mr. Venture and I are just getting over a cold, the dog was sick Friday night, and I'm being L-A-Z-Y with Devin reading on my couch. Normally this would all add up to tea time, but since it's Spring, we made strawberry rhubarb compote instead!
Yesterday, while hunting for a motorcycle jacket that is a blog post all on it's own, we wandered into an Indian / East African grocery store. Between the 5 different types of cumin, wondering what to do with raw green almonds, and hunting through the bin of broken tamarind pods, I found a bunch of organic strawberries and Devin spotted some rhubarb for $1.99/lb.
Devin washed and rinsed all the canning jars / lids / rims, and I got straight to cleaning and slicing the strawberries.
I threw them into my tall stainless spaghetti pot.
Devin filled the even larger canning boiler. Its like a big lobster pot with a removable wire rack inside that holds the jars steady and evenly spaced while you are bathing them. It covers two burners on my stove so we filled it 3/4ths of the way up, put the lid on it, and cranked both burners to high while we turned our attention to the rhubarb.
After rinsing it and chopping off the ends, we sliced the rhubarb lengthwise and then diced it like carrots, adding to the steel pot as we went. I like mine sweet, so I added about 1 cup of sugar for every 4 cups of material. I didn't have any cornstarch, so I followed the guide on my jar of pectin. It came to about 3 Tbsps of pectin.
Stirred till rolling boil, poured into prepped jars that had been drying the the warm oven, lidded, rimmed, and set carefully into the bath. I should really get a jar lifter - but since I don't have one, I used my silicone tongs to pull the jar up just enough to clear the water level, then slide under the jar with the oven mitt to guide it to the table.
Devin helped:
We waited a bit for the jars to pop and then tightened the rims. Of course, there was slightly more filling than could be jarred - so we sampled the remaining filling over some strawberry ice cream - YUM!
Finished results:
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