We have a winner in the strawberry jam giveaway! I really do wish I could send jam to all of you, but with 55 entries, that would more than clean me out, jam-wise (I need to save a few jars to get me through the dark, frigid days of January and February). Hopefully though, the strawberry jam post has compelled some of you to make your own (you do need to act fast though, as strawberry season is short and here in Philly, it’s drawing to a close) and I firmly believe that it tastes better when you’ve made it with your own two hands. But enough with that, it’s time to announce that the lucky recipient of this truly delectable strawberry jam is comment #51, left by Rebekah Denn of Eat All About It.
In other news, as many of you know, I teach some canning classes here in Philly. Last weekend, I did a class in which we made a huge batch of strawberry-rhubarb jam. Someone asking the comments whether I’d be willing to share that recipe on the blog. Well, of course! It’s a good recipe and can be easily halved (it makes just over seven pints as written, which is a whole heck of a lot of jam) if you don’t have that much fruit. The recipe is after the jump.