Jammin'

A couple weeks ago, a woman I went to library school with mentioned strawberry-rhubarb jam in passing on Google+.  I asked for a recipe, and it was disarmingly simple.  I'm still working on getting it to actually set (I'm kinda new to jam), but it tastes amazing.

6 quarts of strawberries, crushed

As much rhubarb as can be held in 2 hands, chopped

Cook 'em with some sugar, add some pectin (ignore the scary stove)

Prep your jars

Fill & seal

I've also been making pickles from my disturbingly productive cucumber vines.  I've been using a zesty dill recipe and trying to stay ahead of the vines.

Yes, Mr. Took, they come in pints.