Locally grown fruits and vegetables are more nutritious because they are picked when ripe, not before, and make it to your table sooner after being harvested.
Rhubarb-Strawberry Jam with liquid pectin
1 cup cooked red-stalked rhubarb (about 1 pound rhubarb and 1/4 cup water)
2 1/2 cups crushed strawberries (about 1 1/2 quart boxes)
6 1/2 cups sugar
1 pouch liquid pectin
Yield: About 7 or 8 half-pint jars.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. To prepare fruit. Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender (about 1 minute). Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam, measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim. Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Recommended process time, by altitude, for Rhubarb-Strawberry Jam in a boiling water canner (hot packing pint or half-pint jars):
Altitude / process time
0 - 1,000 ft / 5 minutes
1,001 - 6,000 ft / 10 minutes
Above 6,000 ft / 15 minutes
How to Buy and Eat Local
» Buy directly from a local producer. Contact some of the producers listed here.
» Go to the John Day Farmers Market (seasonal). Support the local vendors who come out to the market for your convenience.
» Get involved with a community garden. Grow your own food, or food for someone in need at one of the several community gardens around the county.
» Buy from a retailer that sells or prepares locally produced food. Encourage local retailers to source their products locally by purchasing from local producers and processors.
» Buy locally raised whole animals. Contact one of the livestock producers to arrange the purchase of an animal for meat, then contact a custom meat processor for the kill, cut and wrap.