Another jam recipe for you. This one was the original inspiration for all this jam-making craziness. I mean, I love blueberry anything any day of the week--but when you add the tart goodness of rhubarb, well, I will admit that I actually hoarded the blubarb jam we bought from the farmer's market last summer, declaring it off-limits for everyone but me, me, me.
So, here I am this year, making enough blubarb jam that I can afford to feel more generous with it and set a better example as a human being to my son. Because sharing is important, you know.
I love this jam especially on fresh, eggy popovers. But it also happens to be extraordinary on everything else you would put jam on...and I want to try it on poultry too since last year I had some sort of duck when I was in Maine and it had a blueberry sauce on it and it was so good I was almost born again. People have been known to get religion over lesser things than blubarb jam , you know, so don't laugh.Anyway, get your own near-religious blubarb jam experience right here:
DOWNLOAD BLUEBARB JAM RECIPE
And remember that if something goes woefully awry, you can always find my runny jam cure right here.
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4 comments:
Thanks for this recipe! My Grandma used to make this jam all the time, and I just found her recipe a couple weeks ago and have been meaning to make some.
Ooooo! If you are so inclined, I would love to have a look at your grandma's recipe to see her version...
Oh my! Where did you get those jars from?!
I am re-downloading this recipe and just realized that you wanted a peek at my Grandma's recipe - I never saw this comment! So sorry. My mom has it - I will try to get it for you so you can compare [I never did make it last summer, sigh].
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