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