Feel free to listen to the song that inspired my horribly trite* blog post title while you read. Although I prefer “Buffalo Soldier,”"Redemption Song,” or “People Get Ready” myself.
*Favorite word I learned in 10th grade English PSAT study sessions? Potentially.
In my post regaling the joys of frozen produce in winter (or really, if you get creative–and it’s less expensive than what is in season–any time of the year), I said that one of my favorite ways to use frozen fruits is to create fruit “jam”…or jam-like substances, if you want to get technical and scientific. Although I have typically called these “buttah”….unless there is a can of pumpkin involved, they really are jammin‘. Whatever I decide to name ‘em–and it changes minute to minute sometimes–the fact is, they are delicious, impressive, and easy-as-pie (filling…which they also resemble sometimes).
Today, we shall call them 2 x 2* Frozen Fruit Jam. Today’s flavor? Strawberry-Rhubarb. Funny I should mention pie…because that is exactly what inspired this batch.
*the ants go marching…
Well, and the fact that frozen rhubarb was on sale at Sprouts.
If you are like me, the only time you have—or most likely ever will, regardless of the Rhubarb Coalition’s* efforts to infiltrate healthy cooking magazines at least once a year proclaiming its uses outside of a flaky crust–eaten rhubarb is in pie form. I distinctly remember the first time I ever tried it, as an 11-year-old in the kitchen of my dad’s current ‘gal pal.’ And although he didn’t fall in love with HER, I fell in love with the flavor of that pie.
*as far as I know, this does not exist…but they could be monitoring this post right now, so I better give them some credit
Funny, however, that I can’t recall ever eating it again after that. But this is just further proof that momentous occasions and incidences from our youth haunt us forever…[dun. Dun. DUN!]
For this 2 x 2 Frozen Fruit Jam, you’ll need a bag of frozen rhubarb, and one of frozen strawberries.
Step One: Combine frozen fruit in a heavy sauce pan.
Step Two: Turn up the heat to medium, and cook until reduced to jam-like consistency.
Note: You can stop right here if you’d like to use this as a sauce instead of a jam. Great on pancakes, ice cream, or…well, wherever you want to put it.*
*Get your minds out of the gutter people. I KNOW some of you went there.
See? Two ingredients. Two steps. Two…by….two.
Although, really, if we’re going to get all technical about it…there ARE more than just two steps. You’ve got to open each of the bags, and stir pretty regularly so you don’t burn the stuff. And then you’ll have to actually put it into a storage container (like an old jam or jelly jar).
I just kept building to show the variety of uses of a saucepan jam. (And exchanged orange sides—carrots for cantaloupe–in order to fool the audience.*)
*Then told you. Because it’s what I do.
You can totally put more cheese on it. I’m just not a cheesy girl.OK, fine…I’m CHEESY, but I just don’t need a lot of the actual cheese dairy product to make me happy. I do need this though:
2 bags of frozen fruit of your choice
- Sugar (brown, white, or artificial)
- Chocolate? Maybe?
1. Combine fruit (and optional add-ins) in a heavy saucepan.
2. Turn up heat until fruit begins to break down and boil; reduce heat and simmer for about an hour or until everything is at a jam-like consistency. [It will thicken further as it cools.]
You really should try it with the ham and cheese…it really is delicious. By the by…the ham in that sandwich was the Oscar Meyer Carving Board Ham I bought at Super Target with a coupon, but had wanted to try.Guess what? It’s slightly salty, thick ‘n meaty yumminess. It does, in fact, taste like ham from the bone. (Or should I say…from the carving board?)