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.
