May Can Jam: Rhubarb

Thanks to Meg at Grow and Resist fame I didn’t miss the can jam this month (whew!) Here’s to facebook. If only it had been around when I was in college so friends could have reminded me of deadlines…

This month’s Can Jam is either rhubarb or asparagus. I plan to do both many times as soon as Sunday’s garden tour is over but for now I had to bang out a quickie by the deadline to stay in the challenge. When I opened my google reader the other day I saw this. If you haven’t visited Tom’s blog you need to. A master gardener gardening in my zone who knows how to live in style, if only I could be a dog in his house…I have a feeling those dogs get some amazing eats and plenty of belly scratching which sounds perfect to me about now. I’m ordering the Mes Confitures cookbook through his amazon link as a way to thank him for sharing it with me.

His recipe calls for strawberries and rhubarb and since my strawberries aren’t quite ripe yet (plus I’m a rhubarb purist) I thought I’d make it without strawberry’s cloying ways. I followed his recipe with the following exceptions: No strawberries, second day brought the juice to 220, added the rhubarb and cooked until thick which took about 20 minutes longer, added 2 sprigs of rosemary during the fruit boil.

Can I just say divine? The hint of rosemary is suggestive without being overpowering, the rhubarb is fresh despite being cooked with just a hint of toothiness, the flavors have all the brightness of strawberry freezer jam with a touch of tart, plenty of sweet and all wrapped up in shelf stable jars.

I tried it immediately on a peanut butter sandwich and it was divine. It will be equally divine with roast duck or on camembert and crackers. And you can bet your bottom dollar it will be great on scones tomorrow morning.

What I’m most excited for though, is my daddy to come soon so I can combine it with fresh strawberries into a no-bake pie since he’s a strawberry rhubarb kind of guy. I think he’s actually timing his visit so that my strawberries are ripe when he’s here.

13 Responses to May Can Jam: Rhubarb

  1. Thanks for the kind shout-out Annette! Now if I get my chores done tomorrow, a rhubarb ice cream recipe is in your future.

  2. Whew! Thank goodness for FB! Glad it was a reminder! I bet the jam is great with PB on homemade bread….can’t wait to try my batch. I think mine could have been a bit thicker…but the taste is great!

  3. Thanks Annette AND Tom – we only have one rhubarb plant but I’ve been at a loss over what to do with it since I’m trying to keep my sugar low and sugar seems to be rhubarb’s best friend. I might try a Stevia jam or ice cream (it’s about time we broke out the ice cream maker we got 7 years ago!)

  4. What a smart dad! :) I have about a gallon of rhubarb, all cut up, in the freezer….I made a small batch of raspberry-rhubarb freezer jam last year. I intend to make a LOT of it this year, it was phenomenal :) Just have to hold on until raspberries come in!

  5. I have been kind of ignoring the rhubarb lately and need to visit the patch for some harvesting soon. The jam sounds very yum!

  6. That sounds great! I’m going to have to start growing more rhubarb so I can try something like this next year. I especially like that you added rosemary.

  7. Tom, my rhubarb is at the ready!
    Meg mine was plenty thick. I think the trick of draining and taking the juice to 220 let’s you hit pectin point much faster without cooking the love out of the fruit.
    Hi Tiffany, if you try sugar free jam you’ll want to use commercial pectin to be sure the pH is safe unless you are going to freeze it.
    Myrnie I was thinking how much this jam reminds me of raspberry jam even without the raspberries – what a great way to stretch your raspberries too!
    KFG I bet you have some good blog entries coming up then!
    Sandy, I thought about adding lavender but I never trimmed mine back and it didn’t send up new flowers this year (not sure if that is why or not) plus I am addicted to rosemary. Rhubarb is so easy to grow with a high love returned to neglect given ratio it’s embarassing.

  8. I love me some rhubarb! This looks great Annette! Maybe mine thickened a bit over the past week or so, but I think it’s still a syrupy thing, which is quite alright with me! I’ve got to try the rosemary thing…

  9. Check out this recipe for rhubarb curd I just found:

    I’ll be making those tomorrow…How could I not?

  10. Hi Annette!

    Facebook is funny like that, acting more as a reminder calender for important events than a hub for socializing. Your rhubarb rosemary jam sounds fantastic.

    Thanks for swinging by our blog. I look forward to crossing paths at the farmers market soon!



  11. Does a “can jam” mean a gathering of people to do canning? I would like to get into canning, but have no equipment. some sort of canning gathering is what I need. Is there a local /Seattle group doing that?

  12. Hi Carolyn – the can jam is an internet challenge. Each month Tigress throws an ingredient out that must be water bath processed. It sounded like fun at first but the ingredients aren’t thrown out ahead of time and there is a deadline not only where you need to put up your item but post it to your blog. I’ve either been early or late nearly every month so I’m actually out of the official challenge but I’m still playing along as long as I can because it’s fun to see what others have done and it’s making me try something new each month. It’s a brilliant idea, actually.

    As far as canning goes it seems there are always opportunities to take local canning classes – I know Sally Anne just put one on at a local church and if you post to the SURF group I bet you can get someone to teach one. There is a ton of info on the internet as well. I wish I had more time!

    Jams and pickles are very easy and safe to do using a water bath which doesn’t require any special equipment really, although you can buy special canning pots. Many people just use old pots with a round cake rack in the bottom so the jars aren’t sitting directly on the heat source (this is how I started out).
    Directions for all kinds of preserves are inside the pectin packets. You can start with freezer jam so that you get used to jam before you need to learn canning.

    My passion is preserving without pectin at all. If you click on “preserving food” category on the right side of my blog you will find some recipes or down near the bottom on the right I have a link to a really comprehensive site covering preserving all kinds of foods with great pictures. Hope this helps.

  13. Hi-I want to try your all rhubarb version but I have no idea how much 5 pounds of rhubarb would be. Can you convert it to cups or gallons or something visual? Thanks.

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