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.