…Ripe Rhubarb (Part II)

Rhubarb Jam

Sweltering summer weather in Southern Ontario, but it was still a joy sweating in the kitchen, stirring over the stove for my first attempt at Rhubarb Jam.

Here is the recipe I used (Courtesy of Allrecipes.com).

If you have some of the colourful, sour sticks growing out back, give this a try for tomorrow’s toast.    If a kitchen-klutz like me can do it, anyone can can rhubarb jam.

Ingredients (Makes 16 servings US Metric)
•    1-1/4 pounds fresh rhubarb, chopped
•    1 cup white sugar
•    1 teaspoon grated orange zest
•    2 tablespoons and 2 teaspoons orange juice
•    1/4 cup water
In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water.
Bring to a boil, then cook over medium-low heat for 20-25 minutes, stirring occasionally, or until thick.
It will thicken more as it cools.
Ladle into hot sterile jars, and seal with lids and rings.
Store in the refrigerator.

Categories: Garden, House, Simple Living

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2 thoughts on “…Ripe Rhubarb (Part II)

  1. A

    I’ve resisted the urge to plant rhubarb due to a very inquisitive 13 month old who likes to taste everything in the garden (as the leaves can be toxic) – however after reading this post maybe next year inshallah!

    On another note, not sure if you remember but we had a conversation regarding the ongoing struggle against slugs at a recent London concert? Well I’ve found a new solution – oats!!! Worked so well that I now have a modest harvest of beans, turnips, strawberries and lettuce – all saved from the slugs!

  2. Wonderful news about the slugs!! Oats!? Who’d have guessed? But now that you mention it, I can see how they’d work! And better than beer. 😉 Good job. Guess that means no escargot for iftar dinners? 😉

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