I love the new awakening of spring. The colors, sounds and smells that go along with the change in the season. There is new life every where. In our spring garden it’s Rhubarb time again. It always amazes me how fast and big our one plant grows. But let’s get to the good stuff.
This year we decided to make something different with the Rhubarb. We love Strawberry Rhubarb Crisp so with those flavors in mind we decided to make Strawberry Rhubarb Jam. The local grocery store had perfect timing with a great strawberry sale. We stalked up.
Then harvested the rhubarb and started chopping.
Prepare the juice
Add equal amounts of strawberries and rhubarb ( 6 cups chopped of each) and 2 cups water to a large pot. Bring to a boil and boil for 20 minutes. Using a large spoon skim of any foam that comes to the surface. Cup juice and fruit into a sieve. We use a sieve because we like the pulp for a thicker consistency thus making seedless jam rather than jelly.
Use your prepared juice and your favorite pectin recipe to make beautiful and delicious Strawberry Rhubarb Jam.
We always seem to have more rhubarb that we need . Did you know you can freeze rhubarb?
So, If you have rhubarb in your garden it’s rhubarb time again for you too.
YUM!
