Happy Wet Saturday,
It's happying because I braved the rain and went to my backyard earlier 🤣 With boots, hat on, and in my pyjama no less 😅 Yep, been raining for days now, great for the garden, the wildfires, but daaaayyyuum, I miss strolling around my garden. I love talking to my plants, so, I miss them when I don't 😅
Garden is pretty much super wet with puddles everywhere. 2 of my spinach rows are drowning, all my 6 apricot fruits fell off of the tree, same as my plums, some cherries as well, but 3 pear fruits still hanging there 🙏😅🙏😅
Once it's not raining, I think i have to harvest all my rhubarb before they get too mature.
Speaking of rhubarb, I harvested some last week and turned them into this delicious jam. Gifted 1 jar to my neighbor, another jar to my son's EA 😍
6 heaping c sliced rhubarb
185 g frozen raspberry
1 tbsp lemon juice
1 pouch liquid pectin (85 g)
2 c sugar
1 tbsp lemon juice
3 c sugar
Into a pot, place rhubarb slices, frozen raspberry and lemon juice. Cook on low-medium heat, until super soft
Stir rhubarb occasionally, and start mashing with either potato masher, spoon, or spatula. Be extra careful that rhubarb will splatter and it can be very hot
Meanwhile, mix pectin with lemon juice and sugar
Once rhubarb is super soft and mashed, stir in pectin, continue cooking on low heat until completely combined
Add in the last sugar and stir for another 3-5 minutes
Take off from heat and ready to be canned!
If you use waterbath method, jam is good for months and months, if fridge method, jam is good for 8-10 weeks
Enjoy!