Thursday, June 7, 2012

{Eat It}...Good on Toast

I love breakfast, but I'm not the biggest breakfast chef. In the morning I just want to roll out of bed and have a quick (but delicious) bite to eat. Enter, Strawberry Rhubarb Jam! It's easy enough to make and will knock your socks off! Depending on the size of your rhubarb crop, you might have enough jars to last you all year. It's a real treat in the winter. 

Abby and I planted two rhubarb plants a few years back. We desperately wanted a garden, but in the city all we had room for were the two plants. It turns out, rhubarb is the plant that keeps giving! Coming back every summer, we now enjoy jam, crisp, pie, and tarts. Delicious to the last stalk!
Let your diced rhubarb sit overnight in water and sugar. In the morning it will be super gloppy. That is a good thing!
Get some strawberry Jell-O, which you will add to the boiling sugar-water mixture.
Let boil and cool; then transfer to mason jars. Put the caps on immediately and let sit. The tops will make a popping noise when completely sealed. Refrigerate one and put the rest in the freezer!


5 cups of finely cut rhubarb
3 cups of sugar
Mix and let stand overnight
In the boring, boil for 15 minutes and add 1 package of strawberry jello.
Put in jars and seal.
Cool before freezing.
Feel free to double, triple, quadruple! Trust me, it'll go fast! 

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