when God closes a door

How many times have you heard that phrase in your life? Since it was one of my mom’s favorite phrases over the last couple years, it is constantly in my head.

And today is no exception.

The transition to our new home, leaving behind everything we have worked so hard to pull together the last four years has been, traumatic, to put it mildly.

But today, once again, the Lord showed me that His story and His plan are all beautifully woven with my good in mind, and that of my husband (who happens to have a love affair with a certain plant called pie plant or rhubarb).

Our neighbor came to us in the yard a couple nights ago and asked us if we would be interested in taking some of his patch of rhubarb. I explained how much we preserve and garden, and he just smiled and asked for some jam out of it, so I thought I would grab some and get started. 20 lbs of rhubarb later from 20 plants (and seriously you guys, I was just thinning them so they got a little more sunlight to the middle of the plant) I had enough rhubarb for this awesome jam recipe.

Now I am calling it jam because it is thick and opaque, using the whole fruit and not the juice. It also is done in a similar manner to my Strawberry Jam, in that I chose not to use any pectin. Rhubarb is a naturally gelling plant anyhow, so if you follow directions you should get a rich, awesome, DELICIOUS jam out of this recipe.

So far I have not found another recipe like it on the internet, but give it time (*wink*). A fabulous way to get this amazing plant into your diet and on your shelves for those cold days of winter.

Any questions, just comment.

Many blessings to you and yours

~Heather <3


Cinnamon Rhubarb Jam

8 cups chopped rhubarb

5 cups sugar

1 cup water

1 pinch salt

2 tsp vanilla extract

2 tsp cinnamon or cassia powder

2 tsp orange zest

*In a large stock pan bring ingredients to a simmer. Cover and turn down heat, allow to simmer with occasional stirring for about an hour.

*Using a stick blender, or transferring to a regular blender (its hot so be careful!) puree until a smooth consistency. Return to pan, uncovered, and stir frequently until jam coats spoon and has a nice thickness to it.

*Have your jars washed and hot, and transfer the jam to jars. This recipe made 3 pints or 6 half pints for me. Wipe the rims, add the lids and rings, and process in a hot water bath for ten minutes.

*Remove from hot water and allow to cool on counter.

Makes 6 half pint jars approximately.