Haha, my birthday was June 18th. I had a quiet one and it was relaxing. On Sunday we went out for dinner. Prior to making dinner i made jelly and jam. I was recently introduced to a local landmark that I did not know about, White House Fruit Farms. They sell fresh produce, berries, and other home made goods. They are also known for their blueberry dougnuts which are so good.
I purchased some frozen rhubarb, blackberries and some fresh strawberries to make my jam. I wanted to experiment and attempt to make jam and jelly without pectin. This meant that I had to cook, and cook, and then cook the fruit and sugar some more. After that you have to perform the sheet test which means that when the fruit is ready to be canned it will hold two drops on a cool spoon. If it is too runny the drops will just fall back into the pot.
I ended up with only 23 jars of jam and I am not quite sure if I will make more. I know that I will be canning pickles, and probably tomatoes since I planted over 30 tomatoe plants.
1. Cooking Strawberries, Rhubarb, & Sugar
2. The mixture has begun to sheet.
3. Ladle hot mixture into sterilized jars and wipe rims. 
4. For easy clean up, fill jars over parchment paper. I tried newspaper but the print leaked onto countertop. Sterilize lids and rings according to manufacturer's instructions. Place new lids and rings on top of jars and process in boiling water bath for 10 minutes.
5. Allow jars to cool 24 hours, test seal. If the seal top is down and stays down after you press it, you have successfully sealed your jars. Label and place in a cool dark place, canned goods usually stay good for up to a year.
For a complete guide to safe canning visit the USDA Canning Safety Guide.
