Freezer Rhubarb Raspberry Jam

Well, its a long weekend. Its freezing outside, and pouring rain. Its so windy outside its knocking over trees. Its days like today that make me wanna curl up in a blanket and eat a whole bowl of popcorn with movies playing. But, I’m not. I’m making home made jam! Its just waiting to set right now. I licked the spoon clean when I was done and boy was it good!

Rhubarb, my enemy.

When we moved into the new house, I noticed there was two really big rhubarb plants. The looked health, and green, and ready to use. Then to my horror in the fall when I was cleaning up I noticed that there wasn`t just two plants, there was 4. I researched ways to get rid of the two smaller plants. I thought about dumping boiling hot water on them, thats what mom told me Grandma used to do. She hated rhubarb. Must be where I get it from!

Rhubarb can be used as a laxative, and has been for over 5,000 years. Rhubarb has an astringent effect on the mucous membranes of the mouth and nasal cavity. The routes and stems are cathartic and laxative, which explains the sporadic use as a slimming agent. The earliest records of rhubarb date back to about 2700 BC in China where it was used for medicinal purposes. The earliest records of rhubarb in America identify a young Maine gardener having obtained seed or root stock from Europe between 1790 and 1800. He introduced it to growers in Massachusettes where its popularity spread in 1822 it was sold in produce markets. So the only question is, is it a fruit or vegtable. Its a vegetable, but there were a couple sites that stated that it is actually a fruit. What do you think…

Rhubarb Raspberry Jam

6 cups sliced rhubarb
4 cups sugar
2 cups raspberries
1 (3ounce) package of raspberry jello *not sugar free*
   for the jello, I used about half a box of jello and it set really good.
Let the rhubarb and sugar sit together for about 15 minutes or until the sugar is wet. Boil together for 10-15 minutes stirring often. Add the raspberries and boil hard for 6 minutes or so until it starts to get thick. Take off the heat and add the jello. Pour into freezer containers and let sit out until set and then freeze. Lasts 6 months in the fridge or a year in the freezer.
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