(and as a wife, mother and random person living on this planet.)
Friday, May 28, 2010
Yesterday I made some Rhubarb Berry Jam. It was so easy and it tastes yummy. I just sort of made up this recipe from others I have come across. I used more rhubarb and less sugar than most of the recipes I saw.
First I cut up 16 cups of rhubarb and placed in a large bowl and then I sprinkled it with 3 cups of sugar.
I let that stand overnight and in the morning a lot of the juice had come out of the rhubarb and it looked like this.
Then I put it in a big pot on the stove and boiled for 15 minutes.
Then I added one can of wildberry pie filling and stirred that in until the pot came back to a boil. Then I turned off the heat and stirred in three small packages of raspberry jello.
At this point I was pretty much done. You can either put it in canning jars and process and seal or take the easy way out as I did, put in any freezer safe container, cool, and then store in the fridge or freezer. As you can see I just used some old jam and condiment jars I had lying around. I didn't fill them really full, leaving room for it to expand in the freezer.
Mmmm, yummy homemade rhubarb jam on homemade bread. It doesn't get much better than this.
I am a stay at home mother of three girls aged 13 (Star), 11 (Sky), & 3 (LT or Lil), and a boy (LK) who is 5
years old. I live on a farm in rural Saskatchewan and I am striving to live a frugal and healthy life. I love crocheting, reading, and playing with my kids. I don't love cooking or cleaning but as they are part of my job description as homemaker I am trying to change that.