Sunday, May 25, 2008

Rhubarb Jam

The boys and I took a walk this week and picked almost 8 lbs of Rhubarb. A spring treat that I can't seem to get my fill of. So this year I canned as much as I could, to use for those all important ice cream treats, waffles or over granola.

Rhubarb Jam : ( from )
2lbs rhubarb stalks
2 1/2 cups granulated sugar
2 cinnamon sticks
1 TBS lemon juice

Wash, peel & cut rhubarb. Toss with sugar & cinnamon sticks, leave on counter top for an hour and than set aside overnight in fridge. Strain Rhubarb and pour juice into pan. Heat juice over medium heat and dissolve the sugar & bring to a boil. Add rhubarb and cinnamon sticks, bring back to a boil & reduce heat. Low boil for 20 min. Add lemon juice. Test on a cool plate. Ladle into clean, hot canning jars. Seal in boiling water bath ( water needs to be above the lids ) 5 min.

note: if you've never canned before this book is a good start
the Big Book of Preserving the Harvest
Carol W. Costenbader

Hopefully this is the beginning of my attempts to preserve, can, freeze and root cellar a bunch of food this year from our garden. One recipe at a time.

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