when canning season starts

There’s a heat warning outside but that’s not stopping me from steaming up the kitchen with my third batch of gingered rhubarb jam with honey. It’s canning season.

I couldn’t wait to get started. And rhubarb is the first harvest of the season that was calling my name. I love that the rhubarb and honey are both local. This recipe has a lemon and a tart apple to give it a little hint of a marmalade-style jam.

 

The recipe is from my one and only canning book that seems to have it all – The Complete Book of Small Batch Preserving

Here’s the full recipe from an earlier blog.

And to top off the new canning season, cool new dissolvable jar labels. Have you ever stood in front of the sink with a scratch pad, hot water and old canning jars trying to get the old label gum off? Me too! I’m hoping my new find will live up to its name.

CJR

 

 

 

 

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5 thoughts on “when canning season starts

  1. Karen Lewis

    Looks awesome, Jane! I went to a used book sale on the weekend and picked up that very book. It sounds like it was well worth the quarter I had to pay. 😉

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  2. mliae

    I would LOVE to have this recipe! Rhubarb seems to be the only thing growing well this year and we’ve been searching for new ideas what to do with it.

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    1. stuffwelove123 Post author

      Hi – here’s the recipe:

      1 lemon
      2 cups fresh or frozen rhubarb, chopped
      1 large tart apple – peeled, cored and finely chopped
      1/2 cup water
      1 1/2 cups white sugar
      1 cup liquid honey
      1 1/2 tbsp. finely chopped candied/crystallized ginger

      1. Remove the outer rind from the lemon with a vegetable peeler and cut into fine strips. Please lemon rind in a medium stainless steel or enamel saucepan. Squeeze juice from lemon – set aside 1 tbsp. and put the rest in the pot.
      2. Add rhubarb, apple and water to saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 15 minutes or until fruit is tender.
      3. Add sugar, honey, ginger and reserved 1 tbsp of lemon juice. Return to boil and boil rapidly, uncovered, until mixture forms a gel (about 8 minutes) stirring frequently. Remove from heat.
      4. Ladle into hot jars and process for 10 minutes in boiling water bath.

      Makes 3 1/4 cups.

      Google for details on how to test when it’s read – “forms a gel” and how to do the water process.

      Hope this helps!
      CJR

      Liked by 1 person

      Reply

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