Getting to Know Rhubarb

My mom loves rhubarb...the plant, and I think I do too. It has big, beautiful (and poisonous) leaves, and it grows back every year without much help. My favorite part about rhubarb is the jam! Strawberry Rhubarb Jam... yummy! This year I listened when my mom said that making it was easy, and decided to try it. So here is my first experience with Rhubarb, as well as my first experience with canning anything.
 

Chop it up nice and fine.

Five cups is what you need for one batch.

Mix with 3 cups of sugar and let it sit in the fridge overnight. Beautiful!

Sterilize your jars.

Put it in a pot and bring to a boil.

Let it simmer for about 10 minutes, stirring every now and then. Right now it has a rich sour, sweet smell.

Remove from heat and stir in one box of strawberry gelatin, until it has dissolved.

Carefully poor into the jars. It filled 2 pint jars. I didn't seal them and so they will have to be kept in the fridge, or they can be frozen, or eaten...