Rhubarb isn’t something I have used much in the past. I’ve had strawberry rhubarb pie here and there, but other than that, not much else. I never really found it very enticing. For some reason this year I knew I definitely wanted to find a way to enjoy rhubarb at home. David Lebovitz, who can do no wrong in my opinion, says that he prefers more vibrant berries to accompany rhubarb than just strawberries. Having tested that theory recently, I second that opinion. I happen to prefer the raspberry-rhubarb combo myself.
This recipe for Rhubarb Raspberry Jam is extremely simple to make. No funny ingredients. No pectin, Certo, Sure-Jell, whatever. Just fresh rhubarb, raspberries, white grape juice, sugar, and a splash of lemon juice. Simmer and enjoy.
Have you ever seen the episode of Friends where Monica is at a crossroads in life and her solution is to make jam? She called it her Jam Plan. I was feeling a little bit like that the day that I made this jam, and it did the trick. There’s something about simmering and stirring that I find very therapeutic. Life doesn’t always make lots of sense, but when it doesn’t, there’s always jam. Not that you’ll find me down at the docks in search of the freshest fruits of the day or anything like that (although that does sound fun) anytime soon. I did however find the cutest spreaders at HomeGoods that I absolutely had to have. Spread the Joy…Words to live by.