My mom came to visit last week and brought a whole grocery bag of rhubarb. We made the easiest recipe for jam ever.
Strawberry Rhubarb jam
5 cups rhubarb (finely chopped)
3 cups sugar
1 package strawberry flavored gelatin
-Combine rhubarb and sugar in a saucepan. Simmer over medium heat for 12 minutes, stirring constantly.
-Stir in gelatin. Stir to combine.
-Pour into jars, let cool. Refrigerate.
That’s just about it. Sooooo easy. What I love most about this recipe is that it doesn’t matter how the rhubarb looks before (the stuff we used was really green, as you can see from the picture above). The jello makes it turn red and it looks really pretty.
I had hoped to use this as a topping for ice cream, but it was too sweet. Definitely, only for toast and PB&J sandwiches. I think I will try to cut the sugar down (you get so much sweetness from the jello mix anyway) and maybe it will work better for ice cream. I would also like to try it over pork chops….mmm…makes me hungry just thinking about it.
Hopefully, this is the first of many recipes to come. Next year we should have a good crop of rhubarb and strawberries from the garden.
smallfarmlife 