The Red Jewel of Spring...

Rhubarb is one of my favorite things about spring. I look forward to all the wonderful things I can make with it. Last year we froze quite a bit, so we had it to use all winter long. We also canned some strawberry/rhubarb pie filling, rhubarb jam, and rhubarb sauce. It's always so nice to be able to pull out a big jar of homemade pie filling and make a tasty pie, or crumble in the middle of winter.

Just recently I was on a friend's blog, The Blessed Hearth, and found this wonderful recipe for rhubarb jam. It calls for strawberries and pineapple, so I decided to make some. I had made rhubarb jam before, and even strawberry/rhubarb jam, but I never thought about putting pineapple in it.

Before I could start the jam, I had to pick the rhubarb from one of my big patches out back.

I remember eating rhubarb from my grandparent's rhubarb patch when I was just a little girl. My sister, brothers and I would dare each other to see who could eat their stalk the fastest. It was so sour!

This jam is so delicious! It is definitely one of the best jams I have ever eaten. It tastes great on toast, biscuits, or in a bowl of oatmeal. I even used it as the filling in my fruit square recipe.

Make sure you stop by and visit my friend at The Blessed Hearth. She has lots of great recipes to try. Thanks Faye!

Blessings,
Julie