Rhubarb jam disaster.

I've had many comments and compliments on my honesty. My failures get as much of a mention as my successes, it's just that I like to shout about the successes, more astonished surprised on my part. I try not to shy away and disguise or cover up my miss haps.

This time it was in the kitchen. I wanted to make some rhubarb jam, simple enough, I've made all sorts of jam before. An easy recipe, equal amounts of sugar to fruit with the juice of one lemon to each pound or half kilo of fruit. You could also infuse some root ginger, but I'm not so keen on ginger, so left it out. All I had to do was clean and chop the rhubarb into small chunks, put them in a pan with the sugar and lemon and leave it for at least eight hours. I left it over night. So far, so good. The next morning I cleaned and sterilized my jars and put the pan on. All was fine, a nice rolling boil. I'll need some labels. Let's go all out and make some nice fancy labels with a picture of a rhubarb stalk and hand written in my best calligraphy. That's when I noticed the smell, like toffee apples but rhubarb instead. Well at least I have some nice labels ready for next time.

The sad thing was, I had tasted a bit that was left on the spoon before it burnt and it actually tasted quite nice. I'll just have to wait for more rhubarb to grow. I'd like to say 'You live and learn' but I don't. Till next time and thanks for reading.