Recipe: Refrigerator Rhubarb Jam
I've mentioned before I don't much care for rhubarb, but Hubby does, and we have a huge bush of it in our backyard. So I experimented with this recipe, and wow ... wonderful! I even liked it a little. Does well in the refrigerator for a few weeks.
5 cups diced rhubarb stalks
2 cups sugar
1 package strawberry gelatin
Wash the rhubarb stalks thoroughly, and cut into 1/2 inch pieces (actually, I like smaller dices). Put into a sealable bowl. Pour the sugar over the rhubarb, cover and refrigerate overnight. (The sugar draws out water from the rhubarb.) In the morning, pour the mixture into a medium-large saucepan and bring to a boil. Cook for 10 minutes or until the rhubarb is tender. Remove from heat. Add the strawberry gelatin, stirring until granules are dissolved. Pour into small jam jars (or other small coverable containers) and refrigerate.
Note: To make fresh in the Winter, place 5 cups of diced rhubarb stalks in a freezer baggie, label with contents, amount and date, and freeze. When ready to use, take out of freezer, add the sugar, reseal, and place in the refrigerator overnight. Ready to proceed the next morning!
Copyright (c) 2009 V P Lawrence-Williams