I usually use our first rhubarb crop of the season for the first batch of our family favorite jam.
The tender shoots are a beautiful shade of pink, red and tart green, and the first jars of Rhubarb Jam are usually gone within days.
For next batches, as I get a little bit choosier for what to use my rhubarb for, I’ll add fresh raspberries and blackberries. They add nice texture and flavor to this thick, rich and flavorful jam. The combination of berries give it a deep, dark, sweet flavor, and the rhubarb adds just the perfect amount of tartness.
We actually moved all of our rhubarb plants from our fertile garden in Minnesota to Ohio when we moved years ago, and I add another plant to the row every year or so...we never seem to have enough! There is something so innately satisfying about harvesting fruit from plants that have been in the family for generations, I really feel a tug tying me back to my Mom and childhood when I make this wonderful Rhubarb Jam.
Pick your rhubarb early in the morning while the dew is still on it, and early in the season. As the summer months arrive, the stalks will become tough and woody, so you are better picking and freezing if you want to use later in the year.
This refrigerator jam is so stinkin' easy to make. Picking the rhubarb, washing & chopping, a short period of simmering and thickening, and you'll have half a dozen jars of sweet and delicious jam ready in no time.
There is nothing better on a nice sunny spring morning than warm English muffins smeared with butter and Rhubarb Jam!
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