A couple of years ago I posted about my
disastrous attempt to make strawberry-rhubarb jam in my slow cooker. I put the ingredients in and, after waiting around for several hours, left them to finish cooking overnight. It was soup when I went to bed and fruit leather when I woke up—and a major disappointment all around.
Well, a lot of
jam water has flowed under the bridge since then, and I’ve learned a few things that I didn’t know then about jam making. And last Sunday, a little more than two years after my initial attempt, I gave strawberry-rhubarb jam another go. I got a knockout deal on strawberries (USD $0.99/lb, limit 4 lb/customer) and had the last bag of last summer’s farmer’s market chopped rhubarb in the freezer. I decided it was time to the lay the ghost.
