Posts tagged diy

Four Rhubarb Jams with a Twist

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Making your own jam enables you to move beyond the expected, like mixing rhubarb with ginger, lavender, or even balsamic vinegar. Here are four simple rhubarb preserves recipes interspersed with scenes from the heather garden in Fort Tryon Park.

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Lavender Rhubarb
6 cups of chopped rhubarb
1 cup of sugar
1/4 cup of local honey
2 tablespoons of water
1 tablespoons of lavender flowers, placed in tea infuser

Place all ingredients in kettle over medium heat, stirring occasionally for an hour or so, until it reaches your desired consistency. Discard lavender. Spoon jam into dishes and freeze, or process in boiling water bath for 10 minutes.
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Place lavender flowers in tea infuser.
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(Does it look like there’s a baby in this flower?)

Ginger Rhubarb

(Slight variation from Lavender Rhubarb)
6 cups of chopped rhubarb
1 cup of sugar
1/4 cup of local honey
2 tablespoons of water
1 tablespoons of finely ground ginger

Place all ingredients in kettle over medium heat, stirring occasionally for an hour or so, until it reaches your desired consistency. Spoon into dishes and freeze, or process in boiling water bath for 10 minutes.
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Balsamic Vanilla Rhubarb
Inspired by Delectable Musings
6 cups of chopped rhubarb
2 cups of water
2 cups of sugar
2 tablespoons of honey
Dash of vanilla extract
1/2 cup of balsamic vinegar

Place all ingredients except for balsamic vinegar in kettle over medium heat, stirring occasionally for an hour or so, until it reaches your desired consistency. Add balsamic and return to boil for five minutes more. Spoon into dishes and freeze, or process in boiling water bath for 10 minutes.
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Rhubarb Orange
Slightly adapted from Ball Home Preserving
2 oranges (nope, not local)
5 cups of finely chopped rhubarb
1 package of natural fruit pectin
3-4 cups of sugar

Using vegetable peeler, remove peel from one orange and cut into very thin slivers. Squeeze juice from both orange and add water until filling one cup. Combine orange juice, orange peel, juice, and pectin and whisk until dissolved. Bring to boil over medium-high heat, stirring frequently. Add sugar and return to boil, stirring constantly for 2-3 minutes. Remove from heat and skim off foam. Spoon into dishes and freeze, or process in boiling water bath for 10 minutes.
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Use a vegetable peeler to remove the peel from one orange.

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