One of the first fruits of the season; which is technically a vegetable, is the ever-gorgeous rhubarb. Vermillion stalks boast jurassic leaves, and although the leaves are toxic, the stalks are packed with a zingy tartness like no other. Paired with the gentle sweetness of pears, this jam will leave your taste buds in the abyss of springtime bliss.
In a deep saucepan combine the following ingredients:
3 lbs of chopped rhubarb
2 lbs of pared and cored pears
juice of 2 lemons
3 cups of sugar
1 packet of pectin
1 cup of water
Bring to boil then reduce heat and let simmer until fruit becomes very soft (45min - 1 hour)
Spoon into sterilized jars and let stand until lids are sealed and jam has cooled.
Mouth. Is. Watering.
ReplyDeleteWaiting to crack the first jar...bet it's reeeaaallll good on sourdough toast.
ReplyDeleteOhhhh....you need to make my cinnamon french bread - perfect for toast and jam!!
ReplyDelete