Although I grew up in the country, I first time I encountered a rhubarb plant was in the garden of my mother-in-law. This huge plant with giant leaves and large red-green stalks was beautiful to behold. As I recall, they had several plants that came back each year. Having that much rhubarb almost demanded that we use it in some way, and I was the chosen recipient.

I had never worked with rhubarb, and way back in the days before the internet, I had few resources for recipes. I did, however remember seeing a recipe for strawberry rhubarb jam in a church cookbook that I purchased at a local u-pick farm stand. I was intrigued because it only used strawberry flavored gelatin instead of fresh strawberries. It seemed simple enough, and since I had plenty of rhubarb and canning jars, I tried it. What did I have to lose but, sugar, strawberry gelatin, and a endless supply of fresh rhubarb?

Turns out, the jam was a success that pleased even my “picky-eater” son. I served it on hot biscuits for breakfast, or if you prefer, toast.
I became the queen of jam making and canning for the family in those days.

Now when I make it, I share it with my neighbors and friends. It always gets rave reviews. If rhubarb seems unavailable, check you local grocery. It may just be tucked away in a remote corner of the produce section.

Make good food with gratitude,
Becky

P.S. Make sure you know that the leaves are not edible. But the stalks are desirable to those who love it.

Strawberry-Rhubarb Jam

Yield:

• 5-6 half pints

Prep Time:

• 5 minutes (plus 18-24 hours to let the sugar macerate the rhubarb)

Cook Time:

• 10 minutes

Total Time:

• 24 hours and 15 minutes

Ingredients:

• 5 heaping cups of rhubarb (washed, trimmed and cut)

• 4 cups granulated sugar

• 1 box Strawberry JELL-O (3oz)

Directions:.

Wash approximately 1½ to 2 pounds of rhubarb. Trim off the leaves and ends of the stalks.

Cut the rhubarb into 1 inch pieces, cutting the pieces diagonally. Measure the cut pieces by 5 heaping cups and place in a non-metal bowl.

Add 4 cups of sugar and stir to coat all the pieces. Let sit on the counter at room temperature overnight. (18-24 hours) Do not cover the bowl.

When ready to cook, place the rhubarb and sugar mixture in a large pan. Bring to boil and boil gently for 10 minutes. Remove from the heat.

Stir in strawberry JELL-O until incorporated. Skim off the foam from the pot.

Seal in hot, sterilized jars. Now, wait for the jars to seal. Boink! What a satisfying sound.

Yields approximately 5-6 half pints.

Since I had so much rhubarb to work with, I would always double the batch, and there would always be plenty to share.

Try this on hot biscuits. It’s delish! I like mine with butter, too, but of course, butter makes everything better.

Tips and Tricks:

Do not use a cast iron Dutch oven to cook the jam. It holds the heat too long and the jam will over cook.

Stainless steel or other stock pots will work well. Heat mixture to boiling, then cut back the heat to a gentle simmer.

Continue cooking until the 10 minutes are up. Remove from heat and ladle into hot sterilized jars. Seal with lids and tighten down the rings. Wait for them to seal as they cool.