Article & Photo By: Colleen Johnson
With seasonally available rhubarb stocked on grocery shelves, I knew that it was time to cook some of this lovely tart veg. I found inspiration while browsing Food in Jars, an informative blog featuring recipes for food stored in mason jars. The author, Marisa McClellan, is dedicated to educating her fans about preserving and canning delicious, seasonal fare. I opted to turn my bunch of rhubarb stalks into the Vanilla-Rhubarb Jam listed on her blog. The jam turned out well – a beautiful combination of fragrant vanilla bean with the bright, sour punch of rhubarb. Not too sweet, this jam is ideal paired with your morning toast, or maybe even with pork chops if you’re more adventurous.
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