Small Batch Strawberry Rhubarb Jam

Yield: Approximately 6 half-pint jars

Ingredients

· 2 cup of chopped rhubarb (approximately 1 1/2 pounds of stalks)
· 4 cups of chopped strawberries (approximately one quart)
· 3 cups sugar
· 1 lemon, zested and juiced
· 1 packet liquid pectin

Instructions

1. Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small saucepan and put over medium heat, so that the sealing compound softens in preparation for canning.

2. In a 8-quart, non-reactive pot, stir the rhubarb, strawberries and sugar together off the heat. Once the sugar has begun to dissolve, place pot on burner and bring to a boil.

3. Add the lemon juice/zest to the pot and let it bubble gently for approximately 15-20 minutes. As the jam cooks, use the back of a wooden spoon to mash any large pieces of fruit. Add the pectin, stir to combine and let cook for a few more minutes.

4. At this point, dip a spoon in the jam and see how it coats the back of the spoon. You can also try the saucer test. If you get a nice, even sheet, the jam is done. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.

5. Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.

6. Process in a hot water bath for ten minutes.

7. Remove from water and let cool. When jars are cool, remove rings and test seals. Refrigerate any jars that didn’t seal and store the rest in a cool, dark place.

Peanut Butter Cup Bars

What You'll Need:

1 cup creamy peanut butter
1/2 pound (2 sticks) butter, melted
1 pound confectioners' sugar
1 cup graham cracker crumbs
12 ounces semisweet chocolate chips, melted

What To Do:

1. Coat a 10 x 15-inch baking sheet with cooking spray.
    
2. In a large bowl, combine peanut butter, butter, confectioners' sugar, and graham cracker crumbs; spread mixture on prepared baking sheet. Pour melted chocolate evenly over top.
    
3. Refrigerate 15 minutes. While still on baking sheet, slice into bars. Refrigerate until well chilled; serve cold.

The Real Scoop

by Andrew
These were very, very soft.  I expected the peanut butter part to be more crust-like.  Taste was good, though.

Small Batch Strawberry Vanilla Jam

This is the most amazing batch of preserves I have ever tasted.  Even if I run out in the dead of winter, I will find strawberries to make more...I don't care how much they cost!

Ingredients

1 quart strawberries (a little over 1 1/2 pounds, should be approximately 4 cups of chopped berries)

2 cups sugar, divided

2 vanilla beans, split and scraped
· 1 lemon, zested and juiced

Instructions

1. Wash and chop berries. Toss them with 1 cup of sugar and the vanilla beans/seeds and place in a large jar or bowl.

2. Allow the berries to macerate for at least 2-3 hours and up to 72 hours.

3. When you're ready to make the jam, prepare three half pint jars.

4. Pour macerated strawberries into a large pot and add the remaining cup of sugar.

5. Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.

6. Add the lemon zest and juice in the final 5 minutes of cooking.

7. Once the jam has reached 220 degrees, remove the pan from the heat.

8. Pour jam into your prepared jars.

9. Wipe rims, apply lids and rings and process in your canner for 10 minutes (normally I'd admonish you not to start your timer until the water has returned to a boil. However, as long as your water is quite hot when the jars go into the canner, the time it will take to return to boiling should be minimal).

10. When time is up, remove jars from canner and let them cool on a towel-lined counter top.

11. When jars are cool enough to handle, remove rings and check seals.

12. If any jars are not sealed, store them in the fridge and use them first.

13. Store sealed jars in a cool, dark place.

Small Batch Strawberry Fig Jam

Ingredients

· 1 pound strawberries, chopped
· 1 pound fresh figs, chopped
· 2 cups granulated sugar
· 1/2 lemon, juiced

Instructions

1. Combine chopped strawberries, figs, and sugar. If you're not going to make the jam right away, funnel them into a sealable container and refrigerate for up to 48 hours.

2. When you're ready to make the jam, prepare a small boiling water bath canner and three half pint jars. Place lids in a small saucepan and bring to a bare simmer.

3. Scrape macerated fruit, juices and any undissolved sugar out into a 12-inch skillet. Place over high heat and cook, stirring very regularly, for 8-12 minutes. Add lemon juice towards end of cooking.

4. Jam is finished when the volume has reduced by 1/3 to 1/2. Another way to test for doneness is to drag your spoon or spatula through the jam. If the space you've created doesn't fill in immediately with jam, it is done. Before canning, taste and add more lemon juice, if necessary for brightening.

5. Funnel jam into prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath for ten minutes.

6. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.

7. When jars are cool enough to handle, remove rings and test seals by gripping the edges of the lid and raising the jar up about an inch holding only onto the lid. A well-sealed jar should hold fast.

8. Sealed jars are ready for pantry storage, where they'll keep for up to one year if left unopened. Any unsealed jars should be refrigerated and used promptly.