It's not Monday so that means I've already blown my weekly diet...but that doesn't mean I'm not trying...oh no...I'm definitely still trying ...and this is my workout schedule for the next few days, courtesy of Real Simple Magazine, who says:
Thinking about losing weight burns 132 calories
Running your finger around the bottom of a frosted cake burns 215 calories
Cleaning out your email in-box burns 339 calories
Fretting about whether or not you turned off the iron burns 240 calories
Opening your child's plastic-wrapped Happy Meal toy burns 516 calories
Scooping very cold ice cream burns 655 calories
Pacing in front of the pantry door burns 826 calories
Taking off a wet swimsuit burns 1,500 calories
I'm working on the thinking part. It's tough. Especially when there's jam to eat.
This is dang good jam - fast and easy too - and since it's freezer jam there is no processing time to deal with - no sealing issues either - just cook, stir and pour. Rhubarb, tart and zesty, tamed by sugar and mellowed by blueberry pie filling and then - strawberry Jell-O brings it all home...I'm telling you, this will get you out of bed in the morning!
Just look at that color! Crayola's got nothing like this! This recipe was sent to me from the Blonde Bombshell, via her daughter, via her mother-in-law - so I thank them all profusely, and if you make this you will too!
Rhubarb-Blueberry (Rhuberry) Freezer Jam - Adapted From Jana Dahl
5 cups rhubarb, chopped (about 8 good, long stalks)
5 cups sugar
1/2 cup water
1 can (21 oz.) Blueberry pie filling (I used the Wilderness brand)
1 large box (6 oz.) Strawberry or Raspberry Jello (I used strawberry)
In a large pot combine the chopped rhubarb, sugar and water. Stir over medium-high heat until the sugar is dissolved. Mixture will be thick but as the rhubarb heats it will soften and "melt" down. Continue cooking and stirring until mixture comes to a full boil. Boil for 5 minutes then add the blueberry pie filling and cook for an additional 5 minutes. Stir in strawberry Jell-O, and mix well, until it is dissolved. Remove from heat and pour into hot, sterilized jars or clean, plastic containers. Let sit on countertop until cool and then put in freezer. Makes about 9 cups of jam.
"People who give will never be poor." ~ Anne Frank
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One year ago today: Spicy Peanut Slaw
