This post is being written in a vague attempt to not fall asleep at my desk this afternoon. It’s only vague because pretty much everything I’ve done all day has been pretty vague. Vague is also fun to say. The more I type it out, the weirder it looks so I should maybe stop now. I feel like I’m at risk of falling asleep on the phone this afternoon because sleep and I were mortal enemies last night, and due to this discrepency in our schedules, I got very little of it. I already requested some nap time this afternoon but was promptly denied. Apparently there is no rest for the wicked. Or the sleep-deprived.
This weekend was fairly productive. Laundry and floors were done on Saturday, along with Rhubarb Jam and canned Peaches in Syrup with help from my dear Mother. Groceries were picked up as well. I also have another ice cream pail and a half of frozen rhubarb. It’s going to be a rhubarb-y winter. My freezer is becoming a cornucopia of rhubarb. Good thing I adore rhubarb!
Rhubarb Jam
2lbs rhubarb
2 cups sugar
1. Chop rhubarb into 1″ pieces. Put in a medium size bowl and add sugar. Mix well and cover with a tea towl. Let the rhubarb macerate in the sugar overnight.
2. Pour everything from the bowl into a medium saucepan and bring to a boil. Let boil vigorously for 5 minutes. You can let it cook longer if you want the rhubarb really broken down, otherwise don’t let it go over the time. Ladle jam into hot jam jars, place seal on top and tighten the ring. Process in a water bath for 10 minutes. Let it sit on the counter for 24 hours. Check seals and store in a cool, dry place for up to 1 year.
I have a sneaky suspicion that this would be good with cardamom added, but I don’t know why because I’ve never really had a lot of cardamom.
Scholarly Knitting 