Rhubarb is one of my favorite things about summer. My mom makes an amazing rhubarb crisp that I would eat right out of the pan. Around the Inn we have some gorgeous rhubarb plants, and Pat is always trying to find new ways to incorporate it into breakfast.
This freezer jam was featured in the Urban Farming magazine, and we jumped at the chance to combine strawberries and rhubarb in the easiest jam ever.
Start by cooking down the rhubarb to a very soft, almost dissolved consistency
Next you have to dissolve the Pectin in water
Chop the strawberries roughly, using fresh or frozen (thawed) or a combination
Once everything is blended it doesn't look the most appetizing, but let it set in the fridge overnight and you will be licking spoons and dolloping heaps on bread in no time.
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