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Strawberry Rhubarb Jam

This is a slightly different variation from the recipe published July 2016 in The La Conner Weekly News.

At the final stage of cooking the jam, a foam covers the top, during the full rolling boil.

This can be removed by skimming the top with a large broad spoon and savingthe foam in a small bowl.

Removing the foam is optional.

It is more a matter of aesthetics than necessary.

I remove most of the foam per family custom.

It is a delicious snack, enjoyed by the spoonful.

My mother and I cooked jams and jellies from the wild berries we gathered in Interior Alaska.

Often I walked the paths, within...


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