Jams and Marmalades
Even if you don’t grow your own vegetables, you can always make pickles and relish to go with your Sunday dinners!
Rhubarb Jam
Ingredients for small batch:
2 cups rhubarb (chopped)
3 tbsp sugar
Ingredients for larger batch:
6 cups rhubarb (chopped)
1/3 to 1/2 cups sugar (to taste)
Directions:
For a small jar of jam, chop rhubarb and place in large microwavable bowl or measuring cup; add sugar. microwave on high 4 to 6 minutes. That’s all there is to it – fast and easy.
For larger batches it may be easier to cook it on the stove. Place rhubarb and sugar in saucepan and cook of medium low heat until the rhubarb is tender and spreadable. Transfer to sterilized jam jars and process in hot water bath for 15 minutes.
