Happy happenings to all the moms out there. I don’t know about you, but not only did I hang with mom today (bloody mary’s included), but she motivated me to get going on the early morning farmers’ market this weekend. While perusing the local market for a little putting up inspiration, a local farmer recommended that I visit another local produce market across the river in Kittery, Maine. One french press coffee and a maple doughnut later, I found my indecisive self at said local market excited by the potential of essentially everything and was texting a friend, “oh my geeze, I need to get out of this place” followed by a silly amount of exclamation marks.
Of the many yet slightly unexpected finds was fresh rhubarb. In the moment, I consulted the smart phone and came across Rosemary Rhubarb Jam. I myself have only ever experienced rhubarb in a “welcome to the neighborhood” strawberry rhubarb pie. This 4 ingredient, super easy jam recipe was definitely what I needed after my 3 month canning hiatus. In regards to the recipe, I discovered (first time making jam) that the 7-10 minute bubble + 2 minute boil time is a bit flexible. Depending on your stove, altitude, and number of glasses of wine in, you may need to vary the recipe to achieve your optimal jam set. Enjoy!