Wednesday, June 27, 2012

♥ Thank you, Gail ♥

My friend, Gail, is a wonderful cook. She comes from a family of nine children, and they know about good home-cooking! She gave me a jar of her Rhubarb Blueberry Jam last time I saw her. She's always sharing delicious goodies. Her salsa is spectacular, but that's a post for another day!

Rhubarb Blueberry Jam
The Ingredients.
5 cup rhubarb, diced small
5 or 6 cups sugar (more or less to your preference)
1/2 cup water
2 cups blueberries
2 small (3 oz.) packages raspberry Jello
The Directions.
Boil water, rhubarb and sugar together for about 20 minutes, until rhubarb is tender. Add berries and boil again until they soften and pop, about 12 minutes.
Add Jello and stir until dissolved. Boil about 10 minutes more. If too thick, add more water. Put in jars and seal.
The Verdict.
This is pure guilty pleasure on breakfast toast. The color of the jam is dazzling, deep and rich and jewel-toned. And the flavor is wonderful. I loved the hint of tart, tangy rhubarb with blueberry. Thank you, Gail, for another yummy treat!

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