Sunday, July 27, 2014


I finally get to make Blubharb jam! Awhile back, I froze a big bag of rhubarb, awaiting the day the blueberries were in season to make jam - I love the slight tartness of the rhubarb mixed with the berries and prefer to leave the berries whole (rather than pureeing in the food processor).
And a good excuse to eat bread and jam with tea this afternoon - here is the recipe I used (doubled, of course!) :

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