Rhubarb jam with Strawberries and Raspberries

We’ve been getting a lot of rhubarb in our CSA, which is great because I love its tartness, it’s like a confused little produce item that can’t decide if it’s a vegetable or a fruit.  It’s the bridge between cold weather and harvest time that makes me feel like I can wait for local produce without getting scurvy (okay no I’m actually not worried about scurvy but it makes rhubarb even more fun to think it’s staving it off!).  Sometimes I just suck on a little piece to feel my face pucker up involuntarily.  With our first batch I made a rhubarb cherry skillet pie.  Oh man was it good.  But I wanted to start making something that could last, so I decided on jam which I can can (yes I said can can on purpose) and enjoy throughout the next year.  Besides with pie I have to eat it all that day before it spoils, wait, pie doesn’t spoil in 24 hours?  Well, that’s my story and I’m sticking to it 😉

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