You guys! For real! Listen to this song while you stir this simmering jam. I promise that the combination of this song, the stirring, and the color of this jam that everything will be ok. Do yourself a favor and make some biscuits for with it. You’ll probably sit down to breakfast and eat two with your brie and mushroom scramble. You’ll probably eat one more afterword for dessert. You might turn one into a watermelon slice based on the juxtaposition of some scattered black sesame seeds. All I’m saying is that this jam, sauce, or whatever-the-hell type of hot pink super magenta magic we’ve go here is up there with a uplifting quote on Pinterest. I promise that after one glance at this jam and one bite of it’s goodness you’ll feel better about life.
Sorry if that whole paragraph was a little If You Give a Mouse a Cookie… That color though.
20 Minute Rhubarb Jam
Recipe from like a lot of posts lately
- 4 cups rhubarb, chopped
- 1 cup water
- 1 cup sugar
Directions:
- Place all the ingredients in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring now and then, for 20 minutes. BOOM. Jam.
Yay! Click HERE for a printable pdf of the super short paper-wastin’ recipe above.
Mani-mergency // More rhubarb // Hell yes // Fro-yo-Feelings
Aaaah I love rhubarb and I’m sure this jam is fabulous. I love how bright it looks in your photos. And 20 minutes? Anyone can find time for that! 🙂
This is such a pretty jam. I love it!
mmmm this looks good! I love rhubarb – sweet but tart! And this jam is so pretty! I love that pink!
THAT COLOR. Adore it.
And 20 minutes?! Too easy! I have got to find some rhubarb!
Ah, this looks so good. I love rhubarb everything!
Hahaha! My LIFE is a little too much “If You Give A Mouse A Cookie”! Maybe more “If you Give a Moose A Muffin’ …’cuz I’m Canadian and all lol;) Your post, though = Perfection <3
Look at that vibrant colour! As you can probably tell by my blog name, I’m a bit of a rhubarb devotee. 20 minutes to make jam? I’ve been doing it terribly wrong!
My kitchen needs more hot pink things!
Hey Megan!
Any clue why my rhubarb sauce turned out a blah beige while yours turned out the color of a lovely lip gloss? I’m wondering if the rhubarb you used was very red..? Mine had a few green stalks, which could make it less, well, pretty.
But in any case, it tastes great 🙂
Hey, lady!
Where’d you get that dish towel? It’s beautiful, as is the jam!