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