Today's The Day

Finally. The first strawberries of the season. Put them in your mouth as fast as you can!

(No, really, you must. These sweet little delicate things go from zero to rotten in approximately one minute.)

Or, you can relax your jaw and put them in this nice, seasonal jam -- and then allow yourself to consume the glorious fruit at, you know, a normal pace.

Strawberry-Rhubarb Refrigerator Jam

one pint (or more) strawberries

4-5 stalks rhubarb, trimmed and diced

1/4 C water

1/3 C sugar

Mix all ingredients in a big pot (I like to use a dutch oven, but anything with tall-ish sides should do). Cook on medium, stirring occasionally, until rhubarb has broken down completely. Mash any strawberry pieces, if you want to -- or keep them whole. Taste. Add more sugar if necessary. (Sometimes I even add some rosemary, lavender or mint to the jam, and then pull it out once the flavor of the herb has seeped into the jam a bit.) That's it! This jam is foolproof. Let cool for an hour or so in the pot and then transfer to a glass jar with a tight-fitting lid. Store in refrigerator for up to one month. Chances are, though, that it won't last quite that long. 

Serve on toast, or on yogurt. Go crazy, friends! Add some to your cocktail shaker with ice and vodka! 

Our sweet little summer has now been born.