One of my absolute favorite offerings of summer is rhubarb. Our friend Beret brought over a few stalks that she had grown herself and I had never seen such big, hearty and robust ruby rods. They were calling out to be eaten as a jam and pie. It was just meant to be.
Rhuarb Jam:
2 parts fruit, medium chop
1 part sugar
place contents into a saucepan and cook on medium-high heat for 10-12 minutes. Mixture will become gooey and reduce in size by 1/2 or even more. Quickly funnel jam into sterilized jars (boil these for a few minutes, then lay to cool on a clean tea towel), seal with lid and let cool upside down. The upside-downess helps to form a tight seal, giving the 'pop' sound when you open and dig in to the velvety sweetness.
Thank you for the recipe! I made the jam and it was delicious.
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