For years when my dear mother in law would bring in rhubarb from her garden, I would secretly make a face. That is until I tasted her cobblers and pies mixed with strawberries and all the other yummy things she came up with for this very tart fruit. Anything is good if you add enough sugar to it.. ;) ;)
My mother gave me a good sized bundle of rhubarb recently and while she was with me we decided to turn it into jam. After scouring many cookbooks we came up with a rhubarb/strawberry recipe. We actually reduced the sugar and it worked, I think because there was strawberry jello in the recipe. Using pectin, you normally have to be very careful about altering the sugar amounts.
My daughter was home for a visit shortly thereafter and she was very much interested in using the remaining rhubarb to learn how to make jam. There was another recipe that struck my fancy and it was blueberry/rhubarb jam! Uummmmm
We loved the flavor of this. I could eat my weight in peanut butter and jelly sandwiches made with this jam!
Here we are carefully filling the hot jars.
Very good breakfast…
5 c. rhubarb, diced
1 c. water
5 c. sugar
1 can blueberry pie filling
2 (3oz.) pkgs raspberry jello
Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 8 more minutes. Remove from heat and stir in jello. Stir until dissolved. Pour into jars. Store in refrigerator or freezer OR seal. Variations: can use apricot pie filling or strawberry or raspberry. Just wonderful!
*My note* I reduced sugar to 4 c. This did not set up real firm, but is also not runny, just nicely spreadable. Great flavor!
I know I am late posting today, but I still wanted to add my recipe with all the great cooks at Designs by Gollum . This is such a wonderful Friday feature that I really look forward to. Have you had time to search all the Foodie Friday posts today?