I found this wonderful recipe for rhubarb freezer jam on the vanillaandbean.com web site. And oh my – this jam is truly delicious. And easy to make. Just a few simple ingredients, a bit of time, and the next thing you know, your husband is enjoying a peanut butter and jam sandwich. With a happy grin on his face, I might add! At least that’s what happened at my house the day after I made this jam.

Before I go on, I want to spend a couple of minutes talking about rhubarb. Because rhubarb is one of my favorite foods. In fact, it actually may be my favorite vegetable. But it does have its limitations. It’s not really good eaten raw. It depends on sugar to make it palatable, and it’s only on the market for a short time each year. So, perhaps what makes it so special, is its unavailability most of the time. And yes, of course, you can freeze raw chunks of rhubarb for later use. But then you must remember it is in your freezer. (A definite limiting factor for me these days. Of course, I will still have to remember that I have jam in the freezer. But somehow, that is different. I won’t have to do anything with the jam after I take it out of the freezer. Except of course, enjoy eating it! And therein lies the difference!)

So, if you too like to build your own jam, I would suggest you prepare a batch or two of this lovely concoction at your earliest convenience. And now is the time. Rhubarb is being sold at farmer’s markets and grocery stores even as I write. But only for a limited time. So, don’t wait! Hie thee out of your comfy chair, strap yourself in a vehicular contraption, mask up, and visit your favorite purveyor of fruits and vegetables. Then hurry on home and prepare a treat everyone in your home will enjoy.

As always, enjoy your time in the kitchen. Take pride in all the wonderful dishes you prepare for yourself and your family. And share the bounty. I love it when our dear friends next door drop off a few cookies or some other treat they wish to share with us. And I know they are also pleased when we take a little “something” over to them. Makes for a nice change to each of our regular routines. And it’s just plain fun to share. (Something we all should have learned in kindergarten!)

So, just as a reminder, I have taken the liberty of reminding us all of the first 7 things the author Robert Fulghum felt everyone should have learned and embraced in kindergarten:

1. Share everything

2. Play fair

3. Don’t hit people

4. Put things back where you found them

5. Clean up your own mess

6. Don’t take things that aren’t yours

7. Say you’re sorry when you hurt somebody.

Peace and love to all.

6 c. ½ – 1-inch pieces of fresh rhubarb 

1 T. orange zest  

⅓ c. fresh orange juice 

1¾ c. cane sugar

1 tsp. vanilla paste or vanilla extract or the seeds of half a vanilla bean

2-3 freezer containers

Stir the rhubarb, orange zest, orange juice, and sugar together in a large, heavy pot. (I use a long handled wooden spoon.) Let sit for about 20 minutes or until the fruit starts to release its juices.

Bring the mixture to a simmer over medium-low heat. Once simmering, increase the heat to bring the mixture to a boil, stirring as needed to prevent sticking to the bottom of the pot. The mixture will boil vigorously at first, but as it cooks down, it will boil more slowly.

Continue cooking, stirring and adjusting the heat as needed to avoid splatters, while allowing the mixture to continue bubbling.  

Cook until the jam reaches about 220 degrees. This will take about 18-20 minutes. (You can use either a standard candy thermometer or an instant-read thermometer to take the jams temperature. But be advised. If you use an instant read thermometer, be sure it is OK up to 220-degrees. Mine is good up to 250-degrees, but not all instant-read thermometers are the same.) When the jam reaches temperature, remove from heat and stir in the vanilla paste.

Allow the mixture to cool for about 15 minutes before transferring to containers. Do not fill the containers to the top. Leave at least a ½-inch space at the top of the containers so the jam has room to expand as it freezes. Add the lid and allow the jam to cool to room temperature. Chill in the fridge overnight to set, then transfer to the freezer for longer storage.

Once out of the freezer, store in the refrigerator.