Yes, this is my jam.
I have some sort of debilitating, romanticized idea of rhubarb. No idea why, really. Maybe it's because my dad told me this story once about how rhubarb seemed to be growing every where in Logansport, IN, and that he'd pick it and just eat it like candy when he was a kid. I guess I developed a dream of doing the same and believing it would be easy to grow this supposedly ubiquitous plant. Unfortunately, I'm afraid the rhubarb I've been waiting two years to harvest is going to be a dud in it's third, harvest-able year. It's maybe had two sickly stalks over the past two years.
This summer during a trip to the infamous Kedzie house in the Lawndale neighborhood of Chicago, I noticed they had a rhubarb plant that likely had about 30 stalks on it. My spirits were crushed.
Oh well.
In a moment of weakness the other day, I impulsively bought 1 1/2 lbs of rhubarb at the store. It was just so red and stalky...I couldn't resist. As I cut it up for my recipe, I yearned for the day I would have my own absurdly-producing rhubarb plant. *sigh*
This is one of the easiest and quickest canning recipes I've ever made. A great endeavor for a beginning canner!
Rhubarb Orange Jam--makes 7 8 oz. jars (via Ball Complete Book of Home Preserving)
5 c. rhubarb, finely chopped ( chopped mine in the food processor)
2 oranges
6 c. granulated sugar
1 package fruit pectin.
Prepare jars and lids (i.e. bring to 180 degrees in a water bath until ready to use).
With a vegetable peeler, peel half of one orange. Thinly slice the peels into 1 in.-long slivers. Set aside. Juice both oranges to produce 1 c juice. Add water if needed.
Combine rhubarb, orange slivers, and orange juice in a large stainless steel pot. Bring to a boil. Now, add sugar all at once.
This summer during a trip to the infamous Kedzie house in the Lawndale neighborhood of Chicago, I noticed they had a rhubarb plant that likely had about 30 stalks on it. My spirits were crushed.
Oh well.
In a moment of weakness the other day, I impulsively bought 1 1/2 lbs of rhubarb at the store. It was just so red and stalky...I couldn't resist. As I cut it up for my recipe, I yearned for the day I would have my own absurdly-producing rhubarb plant. *sigh*
This is one of the easiest and quickest canning recipes I've ever made. A great endeavor for a beginning canner!
Rhubarb Orange Jam--makes 7 8 oz. jars (via Ball Complete Book of Home Preserving)
5 c. rhubarb, finely chopped ( chopped mine in the food processor)
2 oranges
6 c. granulated sugar
1 package fruit pectin.
Prepare jars and lids (i.e. bring to 180 degrees in a water bath until ready to use).
With a vegetable peeler, peel half of one orange. Thinly slice the peels into 1 in.-long slivers. Set aside. Juice both oranges to produce 1 c juice. Add water if needed.
Combine rhubarb, orange slivers, and orange juice in a large stainless steel pot. Bring to a boil. Now, add sugar all at once.
While stirring frequently, return mixture to a boil. Once it is at a rolling boil, stir constantly for one minute and then remove from heat. Skim off foam with a spatula.
Ladle mixture into hot jars, leaving 1/4 in. headspace. Use spatula or plastic chopstick to remove air bubbles. Put lids on and screw until finger tight. Process cans for 10 min. Let sit in bath for 5 min. afterwards, then remove.
Adios mis amigos, hermanos y hermanas.
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