5 cups rhubarb (diced & skinned)
4 cups sugar
1 cup crushed pineapple
1 sm. package strawberry jell-o
To skin the rhubarb, use a knife and pull back the thin outer layer. This is very stringy and best to be discarded. Then dice the rhubarb into small pieces.
In a large bowl mix: sugar, diced rhubarb, & pineapple. Let sit for 30 minutes.
Transfer to stovetop and bring to a boil. Stir occasionally. Let boil for 15 minutes.
Remove from heat. Add packet of jell-o. Stir. Let slightly cool.
Transfer jam to containers with a ladle. Put lids on containers.
Store in freezer until ready for a jar of jam!
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This jam is one I make with my mom every year. This year was a special one getting to break in our new kitchen and picking the rhubarb conveniently from our backyard!
The amount of rhubarb back there is pretty extraordinary. I counted 15 bunches. I was thinking it would be fun to have a few people over for a “jam party” and make jam while sipping on mules!… Strawberry rhubarb mules?! Let me know if you are down because I would totally be up for it! We can feel productive and have fun all at the same time… And everyone gets to go home with JAM!
My favorite ways to eat this jam: lathered on freshly baked bread, PB & J’s (of course), as an ice cream topping, and a spoonful of jam mixed in with fresh berries.
- 2/3 Cup Coconut Oil (melted)
- 1 Cup Sugar
- 2 Eggs
- 1 t. Vanilla Extract
- 1 Cup Flour
- 1/2 t. Ground Cinnamon
- 1/2 t. Allspice
- 1 t. Baking Soda
- 3/4 t. Salt
- 3 Large Carrots (grated)
- 1/2 Cup Raisins
- 1/4 Cup Walnuts (crushed)
8 oz. Cream Cheese (room temperature)
1 Stick Butter (room temperature)
1 t. Vanilla Extract
2-3 Cups Powdered Sugar
1/4 Cup Flaked Coconut
- Preheat oven to 400 degrees. Butter an 8×8 pan.
- In a mixer beat sugar, eggs, and oil until eggs are blended. Mix in vanilla extract.
- In a separate bowl mix flour, cinnamon, allspice, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and beat until combined.
- Toss carrots in 1 T. flour to avoid clumping. Mix carrots, raisins, and nuts together.
- Add carrot mixture to cake batter.
- Spread batter in greased pan.
- Bake 10 minutes.
- Turn heat down to 350 degrees and bake an additional 20-25 minutes (until center is set and a toothpick comes out clean).
- Let cake cool before frosting.
- Beat cream cheese, vanilla, and butter in a mixer until all clumps are gone and there’s a smooth consistency.
- Gradually add powdered sugar until you gain the sweetness/consistency you want. The more powdered sugar, the more light weight your frosting will be.
- Frost cooled cake with a spatula.
- Sprinkle flaked coconut on top of frosted cake.
[refrigerate until ready to serve]
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This [made-from-scratch] recipe is easy enough to whip up and sure to hit the sweet spot! You will be licking the crumbs off the bottom of the pan… It really is that delicious!