Can Jam Rhubarb

By -
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.

Comments

Post a Comment

Popular posts from this blog

Can Jam - Citrus - Orange Lime Marmalade

By -
Image
I have been so excited about the can jam that it has thrown me into a whirlwind of activity.  I have been canning up a storm lately!  While it may seem a boring choice I decided on a marmalade, I have only tried marmalade once or twice and really didn't like it.  Of course I was trying the little retangular packets you find in your local breakfast place so I reasoned, if I make my own, surely I will like it better.  Wow, the difference was amazing.  While I will always be a "berry" jam kind of gal, I can definitely say I like marmalade.  I wanted to try something different so Woodman suggested an Orange Lime Marmalade, I had tons of citrus so I tried the Orange Lime as well as a Citrus Marmalade which included Orange, Lemon, Lime, Grapefruit and Clementines - it was great!  Woodman liked the Orange Lime better so that is what we are posting. Orange Lime Marmalade 3 lbs oranges 3 Limes 6 cups water Peel the oranges and limes.  Chop the orange peel, discard the most
Read more

Can Jam... Stoned Fruit

By -
So, first I had to figure out how the hell I was going to get a some fruit to smoke pot. Ok, we tried three different recipes this time. We managed to score 25 pounds of peaches for 20 bucks, which we thought was pretty good; until DD found 50 pounds for 20 bucks. We also scored a bushel of tomatoes at the same time. And the cukes were finishing up, so it was pickle time again, as well as starting another batch of sauerkraut. After 8 quarts of spaghetti sauce, using a safer recipe, 8 pints of salsa, 4 pints of pickle relish, several random jars of pickles, and a 2 gallon jar of kraut it was time to look at the peaches. We did canned peaches in light syrup (6 pints), canned peaches in extra light syrup (6 Pints), canned pickled peaches (6 Pints), and peach butter (4 pints), and peach jam 12 jelly jars and 3 pint jars worth. Oh, and we ate some peaches too. Pickled Peaches 2 pounds of sugar 2 cups of white vinegar 2 T whole cloves 2 sticks of cinanananamon 4 quarts peaches
Read more

Carrots carrots carrots. February Can Jam.

By -
Image
I am doing this post because something unfortunate has happened. DD made these carrots a week ago and they are supposed to sit for two weeks, so we tried them after one. Then tragedy struck, she doesn't like them. But, she doesn't like carrots anyway. So, I'm the one who gets to write this one up. The recipe is from The New Preserves, so we've hit two from the same book now. Sweet Pickled Carrots 1 pound carrots 1/4 cup water   3/4 cup cider vinegar 1/2 cup sugar 1 tablespoon canning salt 3/4 teaspoon mustard seed 3/4 teaspoon celery seed 6 whole cloves 1 stick cinnamon Combine water, vinegar salt and sugar in pan and bring to a boil . Boil  to a boil. In each sterilized jar add 1/4 t mustard seed, 1/4 t celery seed and 2 cloves.  Break the cinnamon stick in three pieces and put one in each jar. Divide the carrots between the jars. Add vinegar mixture leaving 1/2 inch head space, seal and process for 10 minutes. I love them, they remind me of something
Read more