Jam Session
My first batch of jam last weekend was, surprisingly, a total success. I didn't fail!! After my pickling semi-disaster, I was sort of dreading "having" to make jam. But, armed with the knowledge I gained through my pickling experience, I was able to calmly transform rhubarb into Rhubarb Ginger Jam. Now that I am obviously well-versed and an expert in jam making (ha!), I feel that I can take on the entire canning and jamming world!
Well, maybe not the entire can-able world. Your grandmother could still probably kick my sorry canning ass. But I am improving. So, tonight, to broaden my canning horizons, I am turning rhubarb into something new - Rhubarb Cherry Chutney. It's like jam, but with more stuff: onions, garlic, spices, etc. It's chunkier and is used in savory preparations. I was just so impressed with the quality of rhubarb at the market that I couldn't help but buy some more to work with. If your market is as well-endowed as mine, give these tasty recipes a try.
Rhubarb Ginger Jam: Yields 3 Half-Pints
1 and 1/2 lbs rhubarb, chopped into small pieces
juice of 1/2 lemon
2 and 1/2 cups sugar
1-inch piece of fresh ginger, peeled and sliced into 4 pieces
2 oz crystallized ginger, finely chopped
1. Put rhubarb, lemon juice and sugar in a large bowl. Cover and leave over night.
2. Wash jars and lids. To sterilize, fill a large stock pot with water. Add jars, making sure that the water covers the jars by 3 inches, cover and bring to a boil. Turn off heat and let sit until jam is ready. Simultaneously, sterilize lids and rings in a small stockpot in the same manner.
3. Pour mixture into a large pot and add fresh and candied ginger. Heat over low heat, stirring until sugar has completely dissolved. Increase heat to a boil and boil rapidly for 20 minutes, or until setting point is reached. To determine this, place a plate in the freezer. When you think the jam has thickened, remove the plate and place a small amount of the jam on it. The jam is ready when it thickens up and wrinkles when your finger pushes it.
4. Remove jam from heat. Remove jars from hot water and place on a towel. Gently fill the jars, making sure to leave 1/2-inch of headspace. Wipe the rims clean. Top with lids and screw on rings until finger-tip tight.
5. Place jars back into pot of water. Bring to a boil and process jars in the boiling water for 10 minutes. Water must remain at a constant rolling boil.
6. Remove from water and place on a towel. Cover with an additional towel and leave to cool at room temperature for 24 hours before labeling.
Rhubarb Cherry Chutney: Yields 3 Half-Pints
1 tsp whole cloves
1 tsp black peppercorns
1 tsp coriander seeds
1 cinnamon sick
3 cups rhubarb, chopped
1 and 1/3 cups brown sugar
1 and 1/4 cup Vidalia onion, chopped (1/2 of a large)
1 cup dried cherries
2 cloves garlic, minced
1-inch piece of ginger, peeled and sliced into 4 pieces
1 and 1/4 cups apple cider vinegar
1/4 cup orange juice
1 tsp Cointreau
1 Tbsp orange zest
1 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp salt
1. Prepare bouquet garni: in a small muslin tea bag or piece of cheesecloth, combine cloves, peppercorns, coriander seeds and cinnamon stick.
2. In a large saucepan, combine bouquet garni, rhubarb, brown sugar, onion, cherries, garlic, ginger and vinegar. Bring to a gentle boil and cook for 30 minutes.
3. Add orange juice, Cointreau, orange zest, ground cinnamon, ground cumin and salt. Continue cooking at a gentle boil for 30 additional minutes. Stir occasionally to prevent sticking.
4. Meanwhile sterilize jars (directions above).
5. Place warm jars on a towel. Fill jars with chutney, making sure to leave 1/2-inch of headspace. Wipe the rims clean. Top with lids and screw on rings until finger-tip tight.
6. Place jars back into pot of water. Bring to a boil and process jars in the boiling water for 10 minutes. Water must remain at a constant rolling boil.
7. Remove from water and place on a towel. Cover with an additional towel and leave to cool at room temperature for 24 hours before labeling.
Neither of these preserves are too difficult and both celebrate the wonderful spring vegetable of rhubarb. Hope you enjoy. Try the jam on toast or scones and the chutney on fish or with ricotta as crostini! Made a feast last night, of course, showcasing spring vegetables. Not all of them were local, (aka I love baby artichokes and couldn't pass them up at Whole Foods) but the meal was balanced and flavorful. I'll post the recipes and photos as soon as I can!
P.S. The Herb Pickled Asparagus was freakin' delicious! Try it.
Well, maybe not the entire can-able world. Your grandmother could still probably kick my sorry canning ass. But I am improving. So, tonight, to broaden my canning horizons, I am turning rhubarb into something new - Rhubarb Cherry Chutney. It's like jam, but with more stuff: onions, garlic, spices, etc. It's chunkier and is used in savory preparations. I was just so impressed with the quality of rhubarb at the market that I couldn't help but buy some more to work with. If your market is as well-endowed as mine, give these tasty recipes a try.
Rhubarb Ginger Jam: Yields 3 Half-Pints1 and 1/2 lbs rhubarb, chopped into small pieces
juice of 1/2 lemon
2 and 1/2 cups sugar
1-inch piece of fresh ginger, peeled and sliced into 4 pieces
2 oz crystallized ginger, finely chopped
1. Put rhubarb, lemon juice and sugar in a large bowl. Cover and leave over night.
2. Wash jars and lids. To sterilize, fill a large stock pot with water. Add jars, making sure that the water covers the jars by 3 inches, cover and bring to a boil. Turn off heat and let sit until jam is ready. Simultaneously, sterilize lids and rings in a small stockpot in the same manner.
3. Pour mixture into a large pot and add fresh and candied ginger. Heat over low heat, stirring until sugar has completely dissolved. Increase heat to a boil and boil rapidly for 20 minutes, or until setting point is reached. To determine this, place a plate in the freezer. When you think the jam has thickened, remove the plate and place a small amount of the jam on it. The jam is ready when it thickens up and wrinkles when your finger pushes it.
4. Remove jam from heat. Remove jars from hot water and place on a towel. Gently fill the jars, making sure to leave 1/2-inch of headspace. Wipe the rims clean. Top with lids and screw on rings until finger-tip tight.
5. Place jars back into pot of water. Bring to a boil and process jars in the boiling water for 10 minutes. Water must remain at a constant rolling boil.
6. Remove from water and place on a towel. Cover with an additional towel and leave to cool at room temperature for 24 hours before labeling.
Rhubarb Cherry Chutney: Yields 3 Half-Pints
1 tsp whole cloves
1 tsp black peppercorns
1 tsp coriander seeds
1 cinnamon sick
3 cups rhubarb, chopped
1 and 1/3 cups brown sugar
1 and 1/4 cup Vidalia onion, chopped (1/2 of a large)
1 cup dried cherries
2 cloves garlic, minced
1-inch piece of ginger, peeled and sliced into 4 pieces
1 and 1/4 cups apple cider vinegar
1/4 cup orange juice
1 tsp Cointreau
1 Tbsp orange zest
1 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp salt
1. Prepare bouquet garni: in a small muslin tea bag or piece of cheesecloth, combine cloves, peppercorns, coriander seeds and cinnamon stick.
2. In a large saucepan, combine bouquet garni, rhubarb, brown sugar, onion, cherries, garlic, ginger and vinegar. Bring to a gentle boil and cook for 30 minutes.
3. Add orange juice, Cointreau, orange zest, ground cinnamon, ground cumin and salt. Continue cooking at a gentle boil for 30 additional minutes. Stir occasionally to prevent sticking.
4. Meanwhile sterilize jars (directions above).
5. Place warm jars on a towel. Fill jars with chutney, making sure to leave 1/2-inch of headspace. Wipe the rims clean. Top with lids and screw on rings until finger-tip tight.
6. Place jars back into pot of water. Bring to a boil and process jars in the boiling water for 10 minutes. Water must remain at a constant rolling boil.
7. Remove from water and place on a towel. Cover with an additional towel and leave to cool at room temperature for 24 hours before labeling.
Neither of these preserves are too difficult and both celebrate the wonderful spring vegetable of rhubarb. Hope you enjoy. Try the jam on toast or scones and the chutney on fish or with ricotta as crostini! Made a feast last night, of course, showcasing spring vegetables. Not all of them were local, (aka I love baby artichokes and couldn't pass them up at Whole Foods) but the meal was balanced and flavorful. I'll post the recipes and photos as soon as I can!
P.S. The Herb Pickled Asparagus was freakin' delicious! Try it.
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