The rhubarb in our garden is abundant this summer, and I’m not letting
one juicy-tart stalk go to waste!
So far-I’ve made cake, muffins, and of course, pie.
But one of my favorite rhubarb recipe’s is one that can be enjoyed
This recipe is so easy-I almost didn’t do a post on it,
but then I thought-‘who doesn’t like easy?’
I sure do!
Which is why I save my canning equipment for pickles, salsa,
and other summer goodies-and use this
quick and easy recipe to make several tasty
flavors of jam-that can be frozen and enjoyed
throughout those long winter months!
This past weekend I made Strawberry-Rhubarb and Rhubarb Cherry jam
and it only took 3 ingredients and 30 minutes to make both batches!
Now that’s what I call easy!
And did I mention how YUMMY this jam is?
For me-(a breakfast girl)
there is absolutely nothing better on a thick slice of homemade bread.
Hubby, on the other hand
would rather have this sweet/tart jam on top of ice cream!
So if you are one of those lucky folks who’ve
had a bumper crop of rhubarb this year…
make some jam!
I promise..your family is going to LOVE it!
And you’re going to love the fact that you don’t
have to be in the kitchen all day to make it!
Here’s the recipe! Enjoy!
Strawberry-Rhubarb Freezer Jam
6 cups of rhubarb (diced)
3 cups white sugar
1 3 oz box of strawberry jello (I’ve also used cherry and pineapple)
Place rhubarb in a large saucepan. Add sugar-and cook on medium heat for 15 minutes, or until the rhubarb is tender. Remove from heat and add jello-stirring constantly until well blended.
Pour into jars and let cool. When cool-cover jars and place in freezer. Jam can be stored in freezer for one year-and keeps well in refrigerator for up to month.
Blessings and hugs,
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