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.
It might have been the freshly served preserves on our recent mini vacation that got me in the mood to get into a hot, muggy kitchen…and make jam!
Raspberries are in season and they make a beautiful jam. I found a recipe for “old-fashioned raspberry jam”. Not sure what qualifies it as that – maybe the simplicity of just fruit and good old fashioned sugar!
This was such an easy recipe, I’m going to make more while the raspberries ripen. It’s my Friday Favourite – to make and eat.
Old-Fashioned Raspberry Jam, The Complete Book of Small-Batch Preserving
- 4 c granulated sugar
- 4 c fresh raspberries
- Place sugar in a shallow, ovenproof pan and warm in a 250F over for 15 minutes. Warm sugar dissolves better.
- Place berries in large stainless or enamel saucepan. Bring to full boil of high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring occasionally.
- Add warm sugar, return to boil and boil til mixture forms a gel – about 5 minutes. (I put a few spoons in the freezer, and then dip the cold spoon into the jam and hold it up on its side. The jam has gelled when the slow, gooey drips off the spoon run together and drip off slowly. Read more about testing for the gel stage.
- Ladle into hot jars and process for 10 minutes in a hot water bath. Watch this short video on the water-bath method of sealing.
Makes 4 cups.
This was fast and simple. Here’s what it looked like in the process.
mashing up the fresh berries
boiling into a gel
admiring the view
I used to grab the jar of brown sugar from the kitchen and sneak out into the rhubarb patch. Pulling up a ripe stalk, I’d lick the end of the rhubarb before dipping it into the vat of golden, crunchy sugar. Not the most clever way to eat rhubarb…but it was really just a vehicle for sugar.
I found a better way to eat rhubarb with fresh stalks from a friend’s garden. I made gingered rhubarb jam with honey. It turned out like a new take on marmalade.
The recipe I used was from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
Here’s what you need:
I lemon, 2 cups chopped rhubarb, 1 large tart apple (cored, peeled and chopped), 1/2 cup water, 1 1/2 cups white sugar, 1 cup liquid honey, 1 1/2 tbsp. crystallized ginger (finely chopped)
Here’s how you make it:
- Remove the rind from the lemon with a peeler and cut into this strips. Place lemon rind in a medium stainless steel enamel saucepan. Squeeze in lemon juice (reserving 1 tbsp. for later).
- Add rhubarb, apple and water to saucepan. Bring to boil over high heat, cover and reduce heat and boil gently for 15 minutes until fruit is tender.
- Add sugar, honey, ginger and reserved lemon juice. Return to boil, then boil rapidly uncovered until mixture forms a gel – about 8 minutes – stirring frequently. Remove from heat.
- Ladle into hot jars (I used 125 mL canning jars – they make a nice sampling size). Process for 10 minutes in boiling water bath. Makes 3 1/4 cups.
If you need to know more about canning, check out this site from Bernardin.
The recipe works with fresh or frozen rhubarb. I made the first batch with fresh rhubarb. And I have more that’s washed and chopped and waiting in the freezer to make more of this first canning success of the 2016 growing season.