Spring turned into summer....

And we relocated to our little summer home. We still wear wooly blankets at night, though.

I am working from my incredible super compact mini work space now, very busy with an interesting project. Outside my window, less than a meter from me, a couple of exhausted blackbirds are feeding their young, in their nest in the hedge. Let me tell you; being a new blackbird parent is no picnic!

Someone dear to me gave me a crazy Venetian glass bowl, and outside the garden is going wild. 

Our peonies exploded, as if on steroids, this year.
And this year I am managing to harvest a bit of rhubarb - last year they were out-grown by weeds, because we were traveling all of May. I will be making the world's best rhubarb jam, with vanilla and ginger, when I have a bit of spare time (not much of that right now). 

Jam recipe after the photos!

World's Best Rhubarb Jam - at least according to me!

From Swedish foodie, writer and tv personality Leila Lindholm - and since this particular recipe is not on her website, I will take the liberty to put it here. It is very easy to make, and you will love it.

About 500 grams of fresh rhubarb, rinsed and cut into small bits
About 30 grams of peeled fresh ginger, cut into thin, small slices
One vanilla pod (scrape the seed paste out and add that, but put the peel into the mix as well)
Juice of one lemon
Half a cup of water
1 kilo of sugar, perferably 'syltesukker' *
OR add a bit of starch for jam making. In DK I would use Melatin.

(*a product very common here in DK - it is ordinary sugar which contains just the bit of added starch needed for jam- and marmelade making) 

Mix everything, except the sugar, in a sturdy, large pot, and let boil with no lid, for about 15 min.

Add sugar, while stirring the pulp - gently and slowly. Let boil for a couple of additional minutes. If you use starch, it is usually added as the very last thing, and then the jam has to settle a bit. Read the instructions!

If you like, fish the vanilla pod peel out (or leave it - it has lots of taste and looks decorative).

Pour the jam into sterilized hot jars (this amount should make about four jars = about one litre).

Let cool and enjoy!

PS: if you can't make the jam right now, when rhubarb is in season, just rinse it, cut it, and throw it in the freezer. That's what I just did!

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