I’ve had a bit of a lull in the kitchen, lately. Every once and a while I fall into one of these slumps where the motivation to cook just isn’t there, and I can’t quite figure out why. It’s frustrating, especially in the Spring when fresh produce is just beginning to show up, and a voice in my head keeps telling me this is when I should be the most inspired. But I’m just… not.
Without fail, however, the thing that brings me back from one of these ruts is the very thing that brought me into the kitchen in the first place: cooking for others. Sharing food with people never fails to get me excited, and it was that excitement that led me to making this strawberry rhubarb jam.
- 2½ cups fresh rhubarb, chopped into ½ inch pieces (about 10 oz.)
- 2½ cups fresh strawberries, hulled and quartered (about 11 oz.)
- 3 cups granulated sugar
- 2 TBSP fresh lemon juice (about one lemon)
- 2 TBSP powdered pectin