The Farmers’ Market has finally opened downtown. Two glorious days a week three blocks are transformed into an open air market filled with colors and smells that triggers a flood of endorphins and serotonin in my brain. As the wife and I strolled by the booths last week I saw some of the biggest, deepest scarlet colored rhubarb I’ve seen. I just got into using rhubarb in cooking/jamming and I couldn’t let those beautiful stems languish there, wondering why, despite their beauty, everyone was passing them by.
That night I decided to try my hand at some small-scale rhubarb jam. It turned out amazing, and perfect for spreading on biscuits, bread, or any other baked good. I halved the recipe.
WHAT YOU’LL NEED:
- 2 1/2 pounds of rhubarb, chopped
- 1/4 cup of strawberries, chopped
- 5 cups sugar
- 1 cup black tea
- 1 vanilla bean, split and scraped
- 2 T lemon juice
- Pectin as directed on packaging
WHAT TO DO:
- Sterilize jars in boiling water bath if you’re canning, if you’re not, just clean jars and stick finished product in fridge.
- Combine rhubarb, strawberries, sugar and tea in a sauce pan or pot. Bring to boil. Cook down for about 10 minutes
- Add the rest of the ingredients, cook over medium flame for 10-15 minutes
- If canning, following the boiling water bath process, and process for 10 minutes. If not, put jam in jars and stick in the fridge.