Thursday, August 13, 2009

Rhubarb's Last Hurrah

As the warm and humid summer weather finally (yuck) arrived to Iowa, I knew it would be the last chance to use up the rhubarb before it gets too woody. So, I canned up some jam.

I ended up with 20 half pints.
They make great little gifts. Tie a piece of fabric around the lid, or cover the lid with fabric and tie it on with some fabric, maybe put it in a little basket and add a loaf of yummy bread. Most people appreciate the homemade touch.
Here is the recipe minus photos!
6 cups rhubarb
4 cups sugar

Mix and let stand 3 hours (Or as long as overnight)
Cook, stirring often. Bring to a rolling boil and boil for 10 minutes.
Add a box of jello while cooking. (Whatever flavor you choose is the flavor of the jam along with the rhubarb of course.) I always use strawberry jello.

Pour into clean hot jars, put on lids and bands. Process in pressure cooker at 5 lbs. for 5 minutes. Makes about 7 half pints. Enjoy!


Tanner said...

In order to make those muffins, I'm going to have to take a jar of jam from your house. Or you could just bring a jar with you when you come to CR.

Karyn said...

I make the same jam but vary it with 6 cups rhubarb and 6 cups handpicked destemmed mulberrys. half sugar and half splenda works well also, and you have to use two boxes of the jello (sugar free works good here also) This is one of Alma's very favorite. She also likes it with a can of blueberry pie filling in it instead of the mulberrys.