I love rhubarb. It is probably my favorite "fruit" and rhubarb pie (NOT strawberry rhubarb mind you - although I would eat it if forced too) is my favorite fruit pie.
After freezing some of my rhubarb, I managed to have a small amount still left in the fridge. Needing to use it up before it lost that fresh taste I opted to make the most simple preparation possible: Refrigerator Jam.
I had about four cups sliced rhubarb. Put it in a sauce pan.
I added 2 cups sugar and set over medium heat.
No need to add water... it makes it's own juice.
Bring to a boil and continue to cook for about 10 minutes while occasionally stirring the pot.
Place into a clean container, let cool and then refrigerate. Enjoy!
3 comments:
ooh-ooh..we're gonna have to try this...no pectin? Or does rhubarb have enough of its own?
Melanie, yep, no pectin! The combo of the natural pectin and high sugar content are enough to give the perfect jam consistancy (at least for me). Super easy... and when it is still warm it is wonderful on biscuts or ice cream too!
Love it! We grew up eating rhubarb so I can appreciate how you appreciate it! xo Jenn
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