The second video I shot back at the beginning of May with the crew from The Daily is now live! This one is how to make strawberry rhubarb jam in about a minute and a half.
If you’re looking for other delicious things, here are some recipes I’ve written elsewhere recently. Over on The Kitchn, I’ve got a honey-sweetened Strawberry Thyme Jam and an Adaptable Chutney. I wrote about Ginger Honey Almond Butter for Food52. Finally, I wrote about how to get yourself ready for canning and pickling at Serious Eats.
In other news, I head to San Francisco tomorrow (June 20). From 4 – 5 pm, I’ll be signing books and answering canning questions at a lovely store called the HMS Beekeeper. There are also still spots available in my class from 7 – 9 pm at Cookhouse SF. We’ll make apricot jam and talk boiling water bath canning. It costs $65 + 4.57 in fees and will be an awfully good time. Click here to sign up.
On Thursday, June 21, I’ll be at Purcell Murray from 11 am – 1 pm, demoing how to make jam and pickles. Later, I’ll be at Omnivore Books from 6 – 7 pm, signing books and leading a hands-on homemade quick pickle workshop. That one costs $10.
Friday, June 22 is my class at Cheryl Sternman Rule’s house. While that class is sold out, do contact me if you’d like to be placed on the waiting list.
On Saturday, June 23, I’m doing a Livestream event with Sean Timberlake from Punk Domestics. I’ll answer canning questions at 11 am west coast time. Click here for more information.
Hey Marissa – I love this video! It was super easy to understand. I can’t wait to try it.. Quick question though.. (possibly for whoever shot and edited our video) what band was that in your background music? I love them!
Hi Marisa! Your book came in the mail just in time for Rhubarb season…I made rhubarb orange butter, rhubarb jelly and rhubarb syrup. The rhubarb orange butter is to die for…and for fathers day we had club soda, vodka, and a splash of rhubarb syrup with a spring of mint. Perfect drink with barbeque on the grill. Thanks!!!
Wow Marisa — you have been busy and looks like you are getting around! Enjoy our West Coast weather. You have really worked hard for this. You go girl!
I just found your blog through the AARP magazine. I have a new garden and am trying my hand at canning for the first time. I just subscribed to your blog and look forward to reading more.
yum!
Wow, you are busy! The jam looks great. Strawberry season is ending early for us because of the crazy weather this spring. I’m hopeful it means blueberries will be early.
I can hardly believe my good fortune in finding you! At fellow-Portlander, and here you were (for years!) right under my nose! I love your website, love the recipes of yours I’ve seen, and I (too) love jars!
New to your site and will definitely be back. Wondering where the list of ingredients is (amounts) is for the strawberry rhubarb jam. I have lots of rhubarb to work with!
Oh duh….I just found your recipe index….LOL! Sorry for the silly question!
Another fine video! Love it!
Got my book! Got my book! Finally in Canada I got my book!!! I brought it home and read it through before bed. I’m ready to do this!!! Here I come Rhubarb/Strawberry/Orange jam!! The book is truly beautiful Marisa. I’m proud to have it in my new canning/jars/joy/bliss library!
Hi Marisa, I tried to make your almond butter over at Food52. I could not get it to a butter consistency and then little tendrils of smoke were coming out of my Cuisinart, so I gave up. The flavor is delicious (I added even more ginger!). . . but I’d love to know what to change to get butter instead of paste. I added more oil than you suggested and blended longer than you said. I’ve made hazelnut butter before (to make nutella) with no problems, but this just did not get creamy. Sad, but we’re going to smear it on bagels anyway!
What a gorgeous knife on your cutting board! May I ask which brand it is? Thanks!
Amy, that’s a knife by New West Knife Works. Their pieces are beautiful.
I tried canning for the first time this weekend, following a few different recipes from your site, including the strawberry rhubarb. The jam tastes great, but when I open the jars, there Are water droplets on the inside of the lid – is that okay? The jars definitely sealed. Looking forward to picking up your book!
Those water droplets are nothing to worry about. They are just normal condensation.
I just found your site and I am so excited to try some of these things out. This is my second year of canning and I am looking forward to trying more than green beans and tomatoes. Thank you again for sharing!