I vowed to myself at the beginning of summer that I was not going to make any more jams or jellies … I had too many on the shelf from last year! Well, that vow lasted til August and I conviently forgot my vow to myself and made some amazing jams!
Rhubarb Jam … Pure rhubarb jam that has not been fouled up with strawberries or other distracting fruits/spices. However, a bit of fresh orange juice does complement and enhances the tart flavor of the rhubarb.
http://allrecipes.com/recipe/rhubarb-jam/detail.aspx I decreased the sugar and it was still a bit too sweet for my taste, you could be conservative with the sugar and add more after it has simmered for awhile if it is too tart for you personally.
A super simple recipe, go make some with you or your neighbor’s excessive rhubarb plants!
Sunny morning, fresh sourdough raspberry scones, rhubarb jam, strong hot coffee. Marvelous.
Raspberry Chocolate Jam
Seriously, chocolate in raspberry jam? Yes, make it right now! It is AMAZING on popovers, in pb&j sandwiches, stirred into yogurt, ice cream … or just straight off the spoon! I pretty much ate my weight in jam when I was making the jam. Make sure you read and follow the directions about letting the jam sit for several hours after melting in the chocolate, then bringing it to a boil and cooking it at a rolling boil for 5 minutes. That step I almost missed and it is crucial for the jam setting up.