Rhubarb Jam/Sundae Topping/Glaze for Entree
I made the Jam. I asked “Him” to taste it (after it was solid etc). Are you ready for his reply?
This is how the conversation went.
Me……Honey, it’s finished, would you to taste it?
Him….Sure, you know I will. Wow, I can’t believe it tastes good !!
Me…..WHAT?….. What do you mean by that?
Him….. No, no, no, I didn’t know Rhubarb would could taste good.
Me…… Good “Save” Honey, but there is so much more than just Rhubarb in there.
Him…..Ok,but I am still surprised. I think I will try this on toast tomorrow.
Me….. Now that’s a good idea, “jam on toast”. Thanks Honey.
This is a picture of the left over that I placed in a covered bowl in the fridge.
Since we were going to use this, I only filled three jars and filled a small bowl for the fridge.
Clean and cut 5 cups of Rhubarb cut into 1/2 inch pieces.
Place the rhubarb in a large bowl and add 3 cups of sugar. I have used 1/2 sugar and 1/2 Splenda.
This is the Splenda
Stir until the sugar is distributed evenly throughout the rhubarb.
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Let the rhubarb stand for 3 to 5 hours. Stir occasionally.
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After the rhubarb and sugar have been allowed to stand for the appropriate amount of time, place them in a large saucepan.
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Cook rhubarb to a boil over medium to medium high heat. Once the rhubarb comes to a boil, reduce heat to medium and allow to boil for 10 minutes.
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Remove from heat and add one 3 ounce package of strawberry gelatin. Stir until gelatin has dissolved. I didn’t have sugarfree so I used regular. I will use sugarfree next time.
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Make sure that your canning jars are clean and ready to fill before jam is done. Put the lids in a small sauce pan with enough water to cover them. Bring them to a simmer. Leave lids in the hot water until placing them on the jars. Spoon or pour the hot jam into pint canning jars
Make sure the top edge of the jar is clean, and then seal with lids and covers. Tighten the covers firmly, but do not over tighten. Allow the jam to cool completely. NOT SHELF STABLE ! Keep Refrigerated. It is NOT a canning recipe
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Rhubarb jam is great on bread, biscuits, crackers, toast, French toast, pancakes, and waffles.