Tuesday, May 18, 2010

Can Jam Rhubarb

Finally, a can jam I can jam on!  Rhubarb, I LOVE rhubarb and everything I have ever tried it in or on.  This was a chance to get my creativity going.  I scoured books, magazines and web sites.  So many choices and all sound great.  I wanted something out of the ordinary - trust me, I will be canning many other items with rhubarb so it isn't like I will be missing out on old standbys like my cheater rhubarb jam (more on that later).  So I am looking around and I find something I have never heard of - RHUBARB BUTTER - now I have made apple butter, sweet potato butter, pear butter, spiced peach butter even pumpkin butter but I have never heard of rhubarb butter - this was just the thing for me.


So I assemble all my equipment and get started.  The recipe follows but this was a quick easy recipe.  There is one catch - it looks like green slime but I'm telling you this stuff ROCKS!  I love it and can't wait to eat more.  It will never make the cover of Bon Appetit magazine due to its sheer unattractive appearance but if you can get over the fact that is looks like slime - trust me the taste is great.  I doubt anyone will try this but if you do, you will be glad.  The pure taste of rhubarb shines through.

Green Slime Rhubarb Butter

8 cups sliced rhubarb
1/2 cup water

Place in a pan and boil until rhubarb is tender.  Drain and puree.  Measure puree - add 3/4 cup sugar for each cup of puree, boil until thickened (about 20 minutes).  Place in hot sterilized jars and process in a boiling water bath for 10 minutes.

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