“Blueberry Rhubarb?!? I’ve never had that!”
We like rhubarb with other fruits, if you can’t tell. But not that long ago, the only time I had ever tried rhubarb was in my grandma’s rhubarb custard pie. I think I had tried strawberry rhubarb jam at some point and thought it was good, but I will always remember an experience I had at summer camp one year. Every year at scout camp growing up, we would have family night on Friday night. The adult leaders would participate in a cobbler contest, making all sorts of incredible concoctions in cast iron dutch ovens, to be judged by the camp leadership. One year, one of my troop’s leaders brought rhubarb from home and spent a few hours of his week at camp picking black raspberries in a giant patch across from our campsite. On Friday night, he mixed the two together and made the most incredible cobbler that I’ve ever tasted. In the 10+ years since, I’ve never had anything like it, and that was the inspiration behind my raspberry rhubarb jam. Since I like to experiment, and I had already made strawberry rhubarb, blueberry rhubarb seemed like the logical progression due to their availability this time of year. To say that it is delicious is and understatement.
Making jam is time consuming, especially in the small batches that we’ve been making them. But we’re working to make our systems more efficient to keep everything in stock, and bring you more delicious flavors, while still not compromising the hand-crafted nature of them.
