Okay it is rhubarb time and my neighbor Kathryn was on a mission recently, when she harvested her crop. Within hours she was handing over a nice handy jar of homemade strawberry-rhubarb jam for our family. What’s more is that it’s gluten-free.
The jam is a really nice combination of tart and sweet. It also has a very nice texture. “I just love it,” said Kathryn about her recipe, “my kids do, too. They love to help me throughout the whole process and actually take great pride in the finished product.” Sounds like a good summer project too!
She was generous enough to let me share the recipe with you!
Gluten-Free Strawberry-Rhubarb Freezer Jam
4 cups rhubarb diced small
1/4 cup water
3 1/4 cups sugar
1 3oz package Jello (strawberry or raspberry)
Cook the rhubarb and water covered, stirring occasionally until mushy. (I like to use the spoon against the side of the pot to smash the rhubarb as much as possible- I don’t like my jam super chunky but this would be personal taste.)
Add sugar and stir until dissolved.
Keep heat on low. Add 1 pkg. Jello and stir well until completely dissolved. This takes some time- don’t rush it.
Pour into jars, cover and freeze.
Makes 3 pints.