The strawberry-rhubarb jam is tangy! Almost like a Sweetart, which should be good on crusty toast. I did have a chance to try out the Weck jars I picked up in Ann Arbor a while back and golly, they are pretty.
I did end up having something of an inner dialogue with myself after realizing I as preserving jam made from strawberries grown twenty miles away in jars that were manufactured 6000 miles away. Granted, I bought them in a small hardware in Ann Arbor, but I felt a bit frustrated with myself for buying them when I could easily purchase Ball jars - made in the USA, as the sticker on their packages now indicate - for less money. I also know that the environmental cost of these jars and their trans-Atlantic journey will be offset by the many years I will use them and the reuseable-ness of the lids... but still.
My understanding for advocating for Weck jars is not only that they are beautiful - and they are, hence why I bought them in the first place - but also the glass lids, which are free of BPA traces. I still have to do some reading about the topic, but Tattler has BPA-free (and reusable!) lids for canning that I might give a go. They're more expensive, but if I don't have to buy new lids every season, that might be an okay thing.
I know I sometimes get caught up in the aesthetics, whether it's my knitting or canning or the things I surround myself with. I get that all these decisions come with certain costs and I need to remind myself to be more aware of them as I'm not sure about the 5,980 mile difference between where my strawberries were picked and where my jars were manufactured.