Recently I took a quick day trip to the RoozenGaarde’s display garden and tulip farm. Since the weather was starting to transition from short dreary days to being bright and sunny long past 5pm. Despite the muddy fields and masses of other sightseers, it was definitely a sight to behold. To see the expanse of flowers in full Technicolor, really brightens your day and makes you want to run around like Maria from the Sound of Music. Later, I even took Yeti out for a quick “walk” at a grassy area near my apartment. After a brief hop around he quickly settled next to his carrier. Which is his way of saying “I’ve had enough nature for one day, take me back home!” Sigh, he’s definitely not an outdoorsy rabbit. For a peek into my flower frolicking adventures check out my Instagram.
I know I’ve been harping about spring and this seasonal change thing but it’s one of my favorite things about the Seattle area. I get to swap out my sweaters and boots in exchange for loose tees and sandals. Plus, I start to see the changing variety of fruits and vegetables at my local market. Where citrus and root vegetables make way for rhubarb and fiddlehead ferns. Changing your menu with the season isn’t just a posh-farm-to-table restaurant thing. I do it because those ingredients taste their best during that time and it pushes me experiment with different recipes.
With this in mind, I decided to get a head start on winter and start preserving the flavors of spring through jam making. What better way to celebrate my inaugural jam making venture with a tea party! Complete with fluffy scones and tea. The jam making process itself is stupidly easily. You literally just dump everything into a pot and boil it till it’s thickened and jam-like (duh!). The tricky part is the canning process, as you need to kill any pesky microbes that can ruin your jam. This is super important if you plan on keeping and storing the jam for the long term. Otherwise you’re going to have to quickly consume it within a week. Nothing is too labor intensive which is great as I want to spend most of my time outdoors than slaving away over a stove!
Rhubarb & Strawberry Jam
Makes roughly 1 ½ cups
Adapted from King Arthur Flour
Makes about 12 scones