Sunday, June 9, 2013

Jam - What's Your Favorite?



Welcome to June in the Midwest! Every year this time, I think of my Grandfather. His favorite time of year was Rhubarb season. 

When I was a child I never understood this love. It was one of those “treats” I couldn’t ever comprehend. Can Rhubarb really be a dessert?

In the last few years getting my hands on Rhubarb has been a challenge. I just can't rationalize purchasing something most people have an overabundance of. (Hence the hiatus.) I am grateful to say an amazing friend offered hers to me with open arms. So I jumped at it and raced over.  Never thought I would have be one to race over for rhubarb…lol

If you are like me I grew up eating Freezer Jam. My Grandmother always made it for me when I visited. It is one of those childhood memories that always makes me happy.  Over the years, I have been known to make it but recently attempting to eat healthier I question how to make jam without pectin. The more “real” and simple the outcome the happier I am. Is anyone else like this?

So I wanted to share it with you this wonderful recipe of Rhubarb – Raspberry Jam.

Rhubarb-Raspberry Jam
Adapted from Epicurious.com

4 C Fresh Rhubarb, 1 in. pieces (about 1 1/2 pounds)
2 C Sugar
1 Tbsp Lemon Juice, fresh
24 oz. raspberries (1 1/2 Pints)

Combine rhubarb, sugar and lemon juice in glass bowl. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.

Bring mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Cool jam completely. Place in jars and refrigerate up to one week or place in freezer safe jars to store for up to one year.