jam & toast...

My favorite breakfast is homemade bread toasted with homemade jam. Last week's bag of rhubarb was used in the previously posted muffins, rhubarb bread and rhubarb-raspberry jam. I know bread machines are not used by many bakers these days with the popularity of 5-minute breads but I still use and love mine. When I saw the Rhubarb Bread for the bread machine recipe on Beth's Favorite Recipes I knew I had to give it a try. The freezer jam is one I have made for years both in the raspberry and strawberry versions.

Rhubarb Bread for the Bread Machine
from the blog, Beth's Favorite Recipes

Rhubarb Bread for Bread Machine
1 1/2 lb loaf

1 C. chopped rhubarb
1 C. water
1/2 t. finely shredded orange peel
2 T. butter or margarine
2 C. whole wheat flour
1 C. bread flour
3 T. brown sugar
3/4 t. salt
1/2 t. ground cinnamon
1 t. active dry yeast

Procedure:
In medium saucepan combine rhubarb and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 min. or till rhubarb is tender. Measure rhubarb-water mixture and add water if necessary to equal 1 1/3.C Cool slightly. Add ingredients to machine according to manufacturer's direction.

My Notes: this bread tastes wonderful especially toasted but I made it as posted and it didn't raise as tall as I would have liked. I have this happen with all the wheat flour recipes in my machine unless I add gluten which I didn't have on hand. Beth's notes say she used all white flour so I definitely will make this again using all white flour. If you have the same problem with your machine adjust accordingly.

Rhubarb Raspberry (or Strawberry) Jam
(written on a scrap of paper in my recipe collection - I have been making this for 30 years so I don't remember where it came from)

6 cups diced rhubarb
3 cups sugar
1 package raspberry or strawberry jello
1 bag frozen raspberries or strawberries (the individual flash frozen kind)

Mix the sugar & rhubarb together in a medium sized kettle and let sit for 1-2 hours so some of the juices from the rhubarb mix with the sugar. Heat to boiling and let simmer until rhubarb is cooked and breaking apart about 10-12 minutes. If using strawberries add them about 2/3 of the way through the cooking time and if using raspberries add them add them at the very end and reheat to boiling (you want the strawberries to break down a little and you want the raspberries to not turn to mush). Add the package of jello, stir until completely combined and then take off heat. The jam will thicken as it cools. Put into containers and store in refrigerator or freezer.

My notes: as all those old handwritten recipes go this one is vague on package sizes. I used the small package of jello this time and the jam is not as thick as usual. I do think I used a larger package of berries than usual so I should have used the larger package of jello. This is so good I would eat it with a spoon if I had to - but it is still spreadable consistency :)

Now I need to get another bag of rhubarb to try those bars on Beth's site and I still have to make my favorite rhubarb-pineapple sauce & Jeff's favorite rhubarb crisp! I did add a plant to my own garden this year but have to wait another year for it to get established for my first harvest.

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