Strawberry rhubarb jam is my most favorite jam.
I just adore the combination.
My grandma Cynie always had a fresh jar on hand.
At Gram’s house, breakfast times were some of the most special.
Gram was an early riser, she needed things to do and she liked to take care of us. So after putting on a fresh pot of coffee, she set the table.
She adorned each seat with the same setting: a place mat, plate, spoon, knife, napkin and glass. In front of Gramp’s seat, she placed his morning pills. In the center of the table was the sugar, butter, orange juice and of course, a jar of strawberry rhubarb jam. Just to the right of the table, sat the toaster on a small wooden stool with tongs on top.
Everything was ready for us to enjoy.
Apart from the setting of the table, I also enjoyed the toast.
After being seated, Gram placed a plate of sliced bread stacked real high on the table.
Grandpa was the toast master because he was the one in charge of manning the toaster. He put two slices in at a time and kept careful watch. As soon as they were toasted just right, he used the tongs to fish them out and then put each slice up for grabs.
Once retrieved, I’d place a glob of butter on the toast and watch it get all melty. Then I’d top it with a generous spoonful of Gram’s homemade strawberry rhubarb jam. It was just delicious!
This jam is super easy, so if you’re intimated by the idea of making jam, then this recipe is for you!
It’s fool-proof, I promise. You don’t even use that slightly intimidating funny-sounding stuff called pectin. The recipe only calls for the use of a packet of the powdered strawberry jello mix.
Unfortunately, rhubarb season has come to an end and purchasing it fresh won’t be much of an option these days. You can find it, however, in the freezer section at select grocery stores and it will work just fine.
I do hope you get to enjoy!
Strawberry Rhubarb Jam
4-5 small canning jars with lids
6 c rhubarb, 6-8 stalks sliced into 1/2 inch pieces
1 small package of strawberry jello
3 1/2 c sugar
Place sliced rhubarb and sugar in a bowl, cover with plastic and let sit in fridge overnight.
The following day, place ingredients from bowl in a medium saucepan and cook for 35 minutes over medium low to low heat. While hot, dissolve package of strawberry jello mix into saucepan with ingredients. Pour into sanitized jars (canning jars directions will instruct how), cover with lids and refrigerate.