I Can Make Jam, Canoe?

Ok, Karen asked me to post this next recipe for Pineapple, rhubarb,strawberry jam. So- here it is. Rhubarb is a vegetable that behaves like a fruit. ( kind of like tomatoes). This makes it really ideal for jam and jellies. Its also simply smashing in strawberry/rhubarb pie. (Maybe tomorrow).This jam has a lot of body and flavor to it.Its also remarkably easy. The only bad thing about it- it doesn't yield great quantities. It reminds me a good deal of the mango chutney I make.

First take 4 cups of rhubarb and dice them into 1/2 in. pieces. Pour 2 cups of sugar over them and let it marinade overnight.

Pour the mixture into a big pot and bring it to a rolling boil.

Add about 8 ounces of pineapple ( crushed or diced) and about the same amount of strawberries
( also crushed).

Let this boil for about 12 minutes. ( time it)

When the timer goes off, turn off the heat and pour in a box of strawberry Jello. (I know this almost sounds like it's about to ruin this recipe doesn't it? Let me help you mentally redeem it- Jello is the same sort of stuff pectin is, it just allows 'stuff' to gel -or jel. This just has a little strawberry flavor. I suppose since it has so much flavor already you could probably do unflavored gelatin and it would still be wonderful.)

Now pour the mixture into jars, and tighten the lids well ( clean the threads so you get a good seal). Turn the jars over and set the timer again for 5 minutes. Voila.

So that's what I did today after Mass. Later this afternoon, Fred took the 5 older boys out canoeing on the Monocacy. They had a blast and brought home a tree frog and a box turtle for the little ones to see.The kids put the frog on the turtles back and made it carry it around. We let them go before they were tucked in bed, but I have to mention Sophie was beside herself looking at the turtle. She yipped and hooted in happiness!