Last year, I picked up a cookbook that focuses on seasonal cooking...using what is fresh right now, to cook, right now. It's full of great ideas!
Jim's Aunt gave me an armful of rhubarb yesterday, which is abundant here this time of year. I had enough to make one batch of this delicious jam, as well as a small dessert that lasted all of about fifteen minutes. :)
If you have access to fresh rhubarb, I'd suggest you give this recipe a try!
5 cups rhubarb, cut finely
4 cups sugar
1/3 cup strawberry jello ( I used raspberry, because it's what I had on hand)
Mix rhubarb and sugar; let stand overnight.
Cook 5 minutes, and add jello.
Stir well, put into jars immediately, and seal.
You could also simply refrigerate it, as it won't last long, and only makes 4 jelly jars full. The jam will be rather runny until it cools, but then sets nicely. It is the simplest jam recipe that I've ever made.
My mouth is watering for a piece of bread from this recipe that is baking in the oven right now, spread with butter and some of my fresh rhubarb jam.
Thanks for the rhubarb, Aunt Marilyn!