Jamming

So far this spring/summer I've only canned two things. Both involving rhubarb. I typically do a batch of strawberry rhubarb butter every spring but I wanted to do something different this year. With my first batch I made rhubarb orange butter. It was delicious! The down side to canning is trying not to eating it right away. The whole point is so that we can have tasty jam all fall and winter. 

I had enough rhubarb left over to make a small batch of rhubarb rosemary jam. This stuff was phenomenal. I can't wait to use it on some lamb, or pork, or slather it on a warm biscuit. 

Both recipes are by Marissa of Food in Jars

Orange Rhubarb Butter

Yield: 1 Pint (you can double the recipe, but you may have to increase cooking time)

Ingredients

• 4 cups chopped rhubarb
• 1 cup sugar
• 1 cup orange juice

Instructions

1. Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it gently bubble, stirring every five minutes or so. If it’s sticking to the bottom of the pot badly, lower the heat a bit more. Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.

1. Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for fifteen minutes.

1. When processing time has elapsed, remove jars from canner and place them on a towel-lined countertop. When jars have cooled enough to handle, remove the rings and test the seals by gently grasping the lids and lifting the jars. If the lids hold fast, your seals are good. If your jars do not seal, store product in refrigerator and consume within a month.

1. Sealed jars can be stored in a cool, dry place for up to six months.

Rosemary Rhubarb Jam

Yield: 3 Half Pints

Ingredients

• 4 cups chopped rhubarb
• 3 cups sugar
• 2 generous fronds of rosemary
• 2 lemons, zested and juiced

Instructions

1. In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
2. Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat bring to a bubble. Cook until the rhubarb has broken down (7-10 minutes).
3. Let the jam boil for 2 minutes and remove the pot from heat (with a batch this size, it is very easy to overcook the jam).
4. Add the lemon zest and stir to combine.
5. Remove the rosemary fronds.
6. Pour jam into prepared jars.
7. Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
8. When time is up, remove jars to a towel-lined countertop and let cool.