Serious Rhubarb Jam
Serious Rhubarb Jam
Rhubarb was a plant my grandmother tended with gusto. She would cover the early spring plants with a wooden ash bushel basket. By doing this the leaves would be smaller and the energy and sugars would collect in the stalks. I found that the stalks are more reddish and do taste better. She made this no nonsense rhubarb jam that she used for pancakes, squares, chutney and crumbles. She used it for a marinade and for braising a shoulder pork roast. She also insisted that it was used as a natural laxative which I also concur as being correct.
I just made some chutney and used it for braised duck breasts and for an ice cream compote.
You will need:
2-1/2 lbs unpeeled rhubarb
2 tbs lemon juice
6 cups sugar or 2 cups raw honey or Splenda to taste
1-pouch Certo Fruit Pectin
1-cup water
Chop cleaned stalks of rhubarb into ½ in pieces
In saucepan, add rhubarb lemon juice and water
Bring to a boil and simmer, covered until soft, about 1 minute
Measure out 4 1/2-cups prepared rhubarb and return to saucepan
Stir in pectin, bring to boil
Add sugar
Return to a hard boil for 1 minute
Remove from heat and stir for 5 minutes, skimming the foam
Pour into warm sterilized jars leaving 1/4″ head space
Cover with lids and screw caps
Process in hot water bath for 5 minutes. [Makes 4×8 oz jars]
Grandmas Rhubarb Ice Tea Cure All
During the first part of summer my grandma would make this delicious drink.
It was always in the fridge until she ran out of rhubarb. Give this recipe a try and enjoy its unique flavour.
You will need:
8 cups rhubarb, cut into 1 inch pieces
8 cups water
Some grated rind of 1 orange and 1 lemon plus the juices.
3/4 cup sugar, Splenda or honey
1 pint fresh strawberries, mashed
Simmer rhubarb on the water until tender ( 20-25 min).
Strain, pressing on the rhubarb with a spatula to extract all the juice.
Stir in the lemon or orange juice and rind. Mix in optional mashed strawberries.
Add sugar, stirring until dissolved.
Chill and serve over ice. [Makes about 80 ounces]
Cheers!