Rhubarb Jam, Books and WWII

On Thursday, my sis and I made a batch of rhubarb strawberry freezer jam. I’ve never been very successful at this, but decided to try again, since our rhubarb crop gives me no excuse not to. And my husband loves this stuff.

Having a mentor helped–thanks, Wendi–because the process seems to have worked. Four jars of this bright red confection now rest in our freezer.

So today I’m making another batch. You cut 5 cups of fruit, cover it with 4 cups of sugar and let it sit until the sugar dissolves.

I suppose there’s a great chemical explanation for how this works, but it’s fun to watch. When you check about ten minutes later, the sugar has turned to juice.

After about ten more minutes, the substance gets even juicier, and that’s when you bring the gooey mixture to a boil while WATCHING CONSTANTLY…that’s the tough part for me…

Then you remove the pan from the heat, stir in a small package of dry strawberry jello, and pour into clean jars.

That’s it! Almost too easy to take credit for–but somebody had to do the cutting, stirring, and pouring, right? My husband will enjoy this on his toast or muffins for months to come–a sign of true love, when you’re willing to make something you’d never eat for someone who delights in it. (If you think that because I’m gluten and sugar free, my husband must suffer.) LOL–not so much! (:

So here’s a picture finished product, on this Saturday of Memorial Day Weekend.

Gives a sense of satisfaction not so different from what I experience when completing a writing project. There’s a lot of picking, cutting and writing and going back to check, stirring, waiting again, adding and deleting, sharing with other readers who leave comments, and then going back through to check again…and again.

But it’s wonderful to have the finished product in your ( or your husband’s) hands.

In a few weeks, WordCrafts Press will release the result of my collaboration with author Cleo Lampos. The title: The Food That Held The World Together, tells the tale. This non-fiction book was fun to research–we learned a lot about World War II, and working together doubled the delight.

It’s amazing how important FOOD was during those years. Rationed, planted in victory gardens, pined for by hungry troops, and denied Allied prisoners of war… Food became the star in many soldier’s dreams.

Food’s vital role in the war years will stand front and center in this book.. And by the way, back then, if you wanted to make jam, you’d have to seal and process it, because the majority of homes boasted no freezer yet.

May your Memorial Day this year integrate gratitude, memories and present joys.

6 thoughts on “Rhubarb Jam, Books and WWII

  1. I once made a strawberry-rhubarb pie, and it was nothing to brag about. Maybe I can do better with the strawberry-rhubarb freezer jam. Thanks for sharing, Gail! I’m looking forward to your new book also!

  2. I used to love eating raw rhubarb as a little boy. I bet this is some kind of a special treat indeed for Mr. Kittleson. Thanks for sharing; and looking forward to your next book release.

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