On 5/23/2011 11:03 AM, Melba's Jammin' wrote:
> Do you really cook down the rhubarb before mixing it with the pectin and
> sugar? IMWTK.
> I have fresh rhubarb (enough for a batch of jam, I'd expect, though I
> haven't picked any due to my resident invalid‹I've been busy running and
> fetching), fresh blues (not local, though) for some Bluebarb Jam, and
> some frozen raspberries for Raspberry-Rhubarb Jam.
>
> Talk to me.

Okay, open up, who's sick? Do you need help? Did the tornadoes go
through north of you?

Curious minds and all that.