It's rhubarb season! This tart vegetable grows like a weed in my yard so I am always blessed with a bag full of beautiful stocks.
The first thing I was inspired to make was a big batch of strawberry rhubarb jam.. For some reason I was inspired to start making it at 10pm on a Sunday night? Who needs to be ready for a Monday morning anyways? Pffft Overrated.
I had convinced myself that I had cursed myself to a very long night of jam making however I was pleasantly surprised when the whole thing only took 50 minutes from the start of sanitizing to the finishing of bottling. I used repurposed Classico pasta sauce bottles that my mother had given me (never noticed before that they say "Mason" right on them and they fit the mason jar lids perfectly! This excited me almost as much as getting the rhubarb! And will be the subject of many more activities in the near future!
