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.
![20180521_114740_resized[13685]](https://stuffwelove123.files.wordpress.com/2018/05/20180521_114740_resized13685.jpg?w=308&resize=308%2C308&h=308#038;h=308&crop=1 "20180521_114740_resized[13685]")
![20180521_114754_resized[13686]](https://stuffwelove123.files.wordpress.com/2018/05/20180521_114754_resized13686.jpg?w=308&resize=308%2C308&h=308#038;h=308&crop=1 "20180521_114754_resized[13686]")
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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