A couple years ago, I planted some rhubarb in my garden. However, to date, nothing has come up.
Around this time of year, I always get rhubarb envy from anyone that has it growing in their yard! I have dropped some not-so-subtle hints to my mother in law, who has it growing all over her yard, but none has arrived in the mail for me.
Also, I can never seem to find any fresh rhubarb available in the grocery stores around me! However, this weekend, I saw some in our local grocery store, and cleaned out their stock!
Now I had the much anticipated rhubarb, what to do with it? I decided to make some jam!
This strawberry rhubarb jam uses crystallized ginger. I didn’t have any, so I made it myself! I just happened to have some ginger root, and used Gluten Free Gigi’s guide to making crystallized ginger – so easy!
(This was after cutting the strawberries – my cutting board is so red!)
****For complete instructions on water bath canning, please visit the NCHFP (National Center for Home Food Preserving)****
Here are my jars sterilizing in the canner.
Strawberries and rhubarb all cut up and ready to go! This is really what took the longest in making this jam!
In a large pot, I combined the rhubarb, strawberries, sugar, and crystallized ginger. The mint is in a tea ball, hanging on the side of the pan, infusing the jam. It smelled so good!
Process the jars in the water bath canner for 10 minutes, plus whatever adjustments you need for your altitude. (I have to add 20 more minutes for my altitude!)
For the full recipe, visit Coconut and Lime. The only changes I made are that I reduced the sugar to 3 cups. I think this tastes perfect – not too sweet and not too tart!
Perfect with a muffin and some coffee!
I seriously want to move in with you…. or at least be your neighbor!
Brittany (Delights and Delectables) recently posted..Winner winner… pizza dinner
You are so sweet!
You should move next door, that would be awesome!!! 
I have never canned anything. It seems so daunting! I’m afraid I’ll do it wrong and poison everyone. I should take a class or something
TastefullyJulie recently posted..Strawberry Lemonade Cocktail Three Ways
Yeah, you do have to be careful! That is why I only use approved recipes that I know will be ok! It is so fun though looking at all the jars in my pantry!!
My mom canned while I was growing up so I had some knowledge, and the NCHFP website is so helpful, and the Ball Blue Book too … it is like the preserving Bible!
If it would get there fresh, I would be glad to ship you all the rhubarb you could ever want, Jane. Planted three plants five years ago and it grows like a weed. I don’t do anything to mine, but I’ve read to revitalize it give it a lot of manure. More than you think you should. A friend just dumped fresh manure on the plants and thought either it would kill it or cure it. The plants are now healthy big plants. Hope you can get yours going, it’s a pretty plant when it’s in full leaf!
Jane recently posted..SIMPLY LIVING
Thank you – as always – for your wisdom and advice! I am hoping to get some rhubarb in… I’m loving the little bit of fresh I have right now!
This sounds completely yummy. When we lived in the Seattle area, one of our favorite cobblers was strawberry-rhubarb. I’m so wanting some right now.
Kimberly Montgomery recently posted..I’ll Paint {if I want to}
mmmm yum! I have a little rhubarb left over, so I might have to try that! With ice cream of course