Heaven On Toast

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We all have our favorite toast. Some like it brown, some light. Some like whole wheat, some light bread. As for me, well you know me, I like it all. It's what winds up on top of the toast that counts.

 I'm going to make you drool on how to create heaven on toast.

Start out with some locally grown strawberries.

Then fill a large bowl full of cold water and add a cap full of laundry bleach. Dump the berries in and thoroughly wash them. The chlorine will kill any germs.

Next you need to cap the berries and remove all the soft spots caused by too much recent rain. Also cut away the hard and non-ripe portions so your delight will be pure and bright red throughout.

Now you're ready to mash them with a potato stomper, (google that one). Here is where we deviate from the ordinary. Many recipes will call for lemon juice to add a bit of zing to the taste. I say NO. The best zing you'll get is from added rhubarb.

We got this nice bunch, organically grown with genuine Amish barnyard mulch, from Lancaster County, PA. You can find some as well; it's not hard. Wash the stalks in chlorinated water, then chop, precook, and add to the smashed strawberries.

The rhubarb by itself will make you pucker more than this lama. Try a smidge.

So, here is the clincher. Add 7 cups of sugar to every 4 cups of mashed berry and rhubarb mix, you'll then be ready to turn up the heat.

Bring to a rolling boil. Add a packet of fruit pectin to every 7 to 4 mix. Re-boil, skim the foam, then fill the (sterilized) jars.

Ahhh. . . Heaven in a jar, and crawling deliciously all over the toast.

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