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…
Blue-Barb Jam
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?
16 comments:
The Blueberry, rhubarb jam sounds...and looks wonderful. I bet it really tasted great.
Thanks for the recipe. I have never cooked with rhubarb but this sounds like something I would like.
What a wonderful recipe. It looks beautiful and I'm sure it tastes as good as it looks. Thank you for sharing it with us.
I like it straight from the garden too!!! thanks for the recipe!
I've never cooked with it either, but I love the name, Blue-Barb!!! cute and I bet it's pretty tasty!!
Suzanne
I have never done much with rhubarb, but I may just have to seek some out and give this a try. It sounds tasty!
I have never cooked with rhubarb but now I have a great recipe! Thanks-
Laura
Your jam really sounds good!
Nancy
It has been years since I've had any rhubarb. Gramma used to grow it in the garden. I have so many fond memories of helping her cut it off the stalks and then help prepare it.. thanks for bringing those wonderful memories back..
hugs ~lynne~
This sounds (and looks) wonderful! This post puts me in a jam-making mood. :D
Donna, I've never tried it, but your Blue-Barb Jam looks so delicious! I love jam, boysenberry (seedless of course) is my favorite. I am going to add your recipe to my list. I've never made jam before so this should be fun!
Thanks for sharing!
Tina
Never tried jam with jello. Must give this a try. Thanks.
~ ~Ahrisha~ ~
Mmm... Your recipe sounds really good. I haven't had rhubard in a long, long time. My grandfather used to grow it.
Hi Donna! How rhubarb brings back childhood memories I forgot! We used to eat it raw as kids picked fresh from the woods!lol or wherever it was!lol My mother in law makes a mean strawberry/rhubarb pie too! How fun your daughter was interested in learning with you! Enjoy! (I'm trying to catch up this afternoon on visits!)lol Sincerely, Jeannette
We used to pick it out of yard,wash it and dip into sugar...it was a real treat for us!!Great post,hope this finds you well,Chrissy
trying this recipe out as i write this... picked up some rhubarb this morning. it made for interesting conversation in the grocery line. :) can't wait to taste! thanks!
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