From Mother’s Day to Memorial Day, the month of May always seems to be jam-packed with Spring celebrations (anyone else bombarded with graduation party invites?). With all the running around, it’s easy to forget: it’s Rhubarb Season!
I love the energy and optimism in the air as late-Spring turns into Summer. If only we could bottle those feel-good moments to bust out whenever we need a healthy dose of positivity.
That’s the exact idea behind how I make this recipe for Rhubarb Jam!
I make this jam with my mom every year and it’s definitely a tradition I want to continue with my own children (not to mention it gives us something to do with the 15 plentiful bunches of rhubarb in our back yard!). This recipe is so sweet and delicious, but the memories we make together while whipping up a batch is honestly the best part.
This got me thinking about how I can put more emphasis on the “togetherness” of this project. Hopefully my ideas will help inspire you to put your own special spin on making some jam with your fam!
Dedicate a few hours for a “jam session” with family, friends, or a combination of the two (Mom-friendly playdate anyone?). During any down times—for example, while you are waiting for the fruit to macerate or the jam to cool— create labels to capture the moment! Write down who’s there (you can even include a picture!). Be sure to include the date and add something memorable about the experience and attach to the jars as a finishing touch. And just like that— anyone who enjoys the jam will know its history.
Get creative!
If this was a kids activity, include their names, ages and artwork. You could even include reviews, like “BEST JAM EVER”—Archie, age 6 (or “I want Grape Jelly”—Ella, age 3).
If you want to upgrade to an adult version, throw some booze into the mix: Strawberry Rhubarb Mules, anyone? You could write down intentions, inspirational quotes, or “WARNING: too many cocktails were consumed in the making of this jam!” Lol!
For MONTHS to come, you’ll be able to pull one of those jars from the freezer and open up some of the sweetest things in life!
Whatever you’re preserving, be sure to add this to the list!
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RECIPE:
5 cups rhubarb (diced & skinned)
4 cups sugar
1 cup crushed pineapple
1 sm. package strawberry jell-o
Freezable containers
INSTRUCTIONS:
To skin the rhubarb, use a knife and pull back the thin outer layer. This is very stringy and best to be discarded.
Dice the rhubarb into small pieces.
In a large bowl mix: sugar, diced rhubarb, & pineapple. Let sit for 30 minutes.
(great time to make labels!)
Transfer to stovetop and bring to a boil. Stir occasionally. Let boil for 15 minutes.
Remove from heat. Add packet of jell-o. Stir. Let slightly cool.
Transfer jam to containers with a ladle. Put lids on containers.
Store in freezer until ready for a jar of jam! My favorite jars to use and freeze are 8 oz. Ball mason jars.