Wednesday, May 26, 2010

can jam may round-up: rhubarb


photo local kitchen

it's here peeps! the canning season is officially on! it's a party!

i for one am overjoyed at the hella lotta rhubarb recipes below. (ok before anyone gets alarmed the asparagus is over here)

so much inspiration, so many excuses not to pull out half my field of rhubarb to plant something else. (i go through it every year, but don't worry, it's stayin')

one thing i noticed this month is that a lot of can jammers are inspiring a lot of other can jammers, and in turn are inspiring a lot of canners who are jamming, but are not blogging can jammers, and so on, and so on...

could it be?

...is it?

it is!

it's a canvolution!


photo the cosmic cowgirl

hey, you out there!

...are ya havin' a ball yet?

'cause if you aren't, ya better...

ketchup!

:)

jams, butters, compotes, chutneys & syrups

apple rhubarb chutney - my caffeine diary
i'm 100% sold on that apple peeler. oh, and about that pie filling; i do agree, needed more rhubarb! :)

ashley's outstanding rhubarb chutney - rufus & clementine
wow! & double wow! ...looks amazing, & your comment mention about amaretto sours? girl, bringin' me right back to my father's knee.

basic tart rhubarb jam - oh briggsy!
...ok, do i need to go out a get me a box of that pamona's?

bluebarb jam - sugarcrafter
considering that my next huge glut will be blueberries, i like this combo!

gang of 4 jam - the atisanry of acorn cottage
sounds delicious! ...can they sing? ;)

green slime rhubarb butter - thinking out loud
now daisy. i believe you that it's delicious, but it's all in the marketability hon.
let's call it...hmm...golden butter?

orange rhubarb butter - food in jars
your butter looks amazing. but i have a question for you...can i have that jar?
pleeze!

photo food in jars
(omg, i have jar lust, down!)

ahem...
pineapple rhubarb coconut conserve - showfood chef
...quite the exotic combo this is!

preserved rhubarb - all types of cooking and a whole lot of canning here!
ok, i know that you have to cook the rhubarb. but you need to say it, not everyone knows what we know that's why they're reading.

reluctant rhubarb chutney - robbing peter
not a vegetable fan? gulp! oh, wait a minute. let me sit down. there. ok, i'm fine... you mean, you're not even gonna try it? 'cause it looks good!

rhubarb apricot conserve - toronto tasting notes
this just sounds lovely! and thanks so much for the preserved ginger recipe - need to try that!

rhubarb & cinnamon jam - seasonal menus
remember those red hots? so very cinnamon-y, so very good! bet this is too!

rhubarb & ginger chutney - innbrooklyn
this looks delicious! that is one of my favorite canning books also. (& gosh, speaking of books, & childhood fantasylands & mango love, seems like we have a lot in common!)

rhubarb compote - doris & jilly cook
a mighty fine way to use up the end of those frozen strawberries from last year! because for sure i'll be going overboard again at my local u-pick, with 40 lbs of strawberries. i never learn....

rhubarb cordial - backyard farms
...a little birdy told me these were the hit of the party!

rhubarb ginger syrup - married...with dinner
ginger, what a nice addition. and that paloma rosada, i'll take dos por favor!

rhubarb jam, cordial & bbq sauce - family & food
a mean, green, canning machine! ..check it out!

rhubarb jam - what julia ate
20 lbs of rhubarb? ...phssst, kids stuff! ;)
...& why oh why are you callin' all round hudson valley for rhubarb? i told you, come over! oh, and your jam looks delicious my dearz.

rhubarb jelly with lime and flor de jamaica - the cosmic cowgirl
aw, rhubarb ain't nuttin' to be a'scared of cowgirl! and your jelly looks divine.
...i really do need to run out and get me some of that pamona's don't i? ...but pilgrims didn't have it! (heels dug in ground).

rhubarb lavender cordial - mock paper scissors
love the coridal, love the labels, and love laundry etc for inspiring a whole lot of us! :)

rhubarb mango jam - kitchen jam
i am very curious...how does it taste? more like mango, or rhubarb?

rhubarb orange jam - breadmaking with the bread experience
you can never go wrong with this classic pairing. very good choice!


photo sugarcrafter

rhubarb preserves with orange and ginger - prospect: the pantry
and another classic combo! this time with ginger, nice!

rhubarb with blackberry honey & rosemary - grow and resist
oh no! slashing my home-girl! ...everything you said is true tho. and particularly that the jam is delicious. see? ;)

spiced rhubarb jam - leena eats this blog
served on french toast, and the chinese 5-spice powder? girl, you gots your thinking cap on, i like it!

stewed rhubarb - mother's kitchen
straight-up rhubarb, now that's what i'm talkin' about!

strawberry rhubarb amaretto sauce - local kitchen
i know what you are going through. been there myself actually. & it's true, other than the fact that it was hard to find local stuff, canning in the winter was nice! ...but now, we gotta do it!

strawberry rhubarb compote - putting by
she said this was puckerlicious!! mary poppins would approve, or biance, or both! i know i sure do, and it's a star with that anise for shizzle!

stawberry & rhubarb compote with vanilla - the reclusive housewife
vanilla, ...and cognac? i like it!

strawberry rhubarb jam - market life sf
a match made in heaven for sure! but three is defintely not a crowd, 'cause i like the creme de cassis.

strawberry rhubarb pie filling - simply loving home
man, she really loves this veggie! 'cause she made strawberry rhubarb jam and rhubarb ketchup too!

strawberry rhubarb pie filling - bigger than a breadbox
don'cha love it when you get a request? and, yes next year grow some rhubarb! ...eventually it'll outgrow you! :)


photo what julia ate


misc savory preserves


cavalier ginger & rhubarb ketchup - laundry etc.
you can be as cavalier as ya wanna be..with ginger & anything else. ...and that woman about your wonderful book (which i absolutely love btw)...well, she betta ketchup!

pickled rhubarb two ways - wine book girl
you did it! you did it! you pickled the mighty rhubarb. i'm so proud! ok, tell us all! how does it taste?

rhubarb barbecue sauce - knit & knosh
finger lickin' good...i'm talkin' about that too!

rhubarb ketchup - tigress in a pickle
M is eating this all up, quickly! ...and drinking all of this
rhubeena too! who knew he was such a rhubarb fan? (he better save me some for my rhubaritas!)

spicy rhubarb salsa - dust bath
savory rhubarb is where it's at! ...and spicy too! can never have enough spice imo.

sweet & spicy pickled rhubarb - the kitchenette
another one! brave soul you are. and with a little sweet on the sour...i see a jar full of swizzle sticks! ;)

victorian bbq sauce - plot 22
i like that random act of rhubarb, i need some around these parts! and your sauce on roasted potatoes?...think i need to try that with my ketchup!


ok, now hurry on over to the pickle party. ...cause there's a lotta stuff in jars you're gonna get green about.

oh, and joel and dana over at well preserved will be shouting about june's focus - they have until this friday at midnight to let you know.

please note that june's entry must be posted sunday june 20th to friday june 25th, with friday at midnight being the deadline.

and as always if you do not see your link rounded-up above go here for the reason why.


happy, happy canning!

:)

21 comments:

  1. I'm sorry about that. It's now fixed.

    ReplyDelete
  2. My name got mentioned twice, but one isn't me - http://breadmakingblog.breadexperience.com/2010/05/rhubarb-orange-jam-tigress-can-jam.html
    And, yum, yum, yum! Thanks for the recommendation, I'm definitely planting rhubarb next year, and will be waiting impatiently until I can use it in a couple of years!

    ReplyDelete
  3. Amazing things canned by all as usual. I did Rhubarb Strawberry pie filling (the last of my frozen strawberries from last summer and fresh from the market rhubarb and apples) and Herbed Pickled Asparagus - but I guess I should mention that on the other blog. Pix eventually on flickr :)

    ReplyDelete
  4. jane - no worries! just a helpful hint! :)

    mimi - fixed!

    sadie - looking forward to your pics! they both sound great! and yes that does seem like a common theme using up the end of the frozen strawberries with the new rhubarb. i did it too for something!

    ReplyDelete
  5. Lovely wrap-up(s) as usual. Nice to see so much cross-pollination among our jammers! Also nice to see how we borrow an ingredient here, a technique there and make it our own.

    As for Joel & Dana's pick: I'll be in South Africa for the month of June. I'd like to lodge my request for.... hmm. I have no idea what grows there. Let me get back to you on that. :)

    ReplyDelete
  6. kaela - may i remind you that local is as local does girl...you can pickle dem mangos and tell us all about it. yum! ;)

    ReplyDelete
  7. It's just firing up the water bath canner on the engine of my stick-is-on-the-wrong-side VW Polo that I'm worried about. :)

    Nevertheless... I shall perserve! (oh, what a horrible problem to have....)

    ReplyDelete
  8. Great round up and can't wait to try some new things - Woodman is already scoping out the bbq recipes - Tigress I really did try to come up with a more attactive name but it just named itself - at least my kids don't mind the look - reminds them of something off the old Nick at Night shows.

    ReplyDelete
  9. Thanks once again for the rap up. On Flickr ia a pic of my Rhubarb Gooseberry jam. Had some gooseberries frozen from last summer. Its one of the tastiest jams I've made. The color is fantastic, set just right and flavor - ooooh. I do love gooseberries and with rhubarb, yum. I wish my pic did it justice. But hey, I'm a jammer, not a photog !

    ReplyDelete
  10. Great roundup as usual! Thanks for being such a great host! I'm looking forward to the next one!

    ReplyDelete
  11. Hmm, I have no idea why I'm absent this month? I think I must have fallen off your list sometime. :(

    ReplyDelete
  12. It took me a while to hunt down the rhubarb, and I got everything done on 5/20. Thought I would get the post up but didn't. And by 5/21 horrible stomach virus took over and only just feeling better. So....finally....I finished posting my Strawberry Rhubarb Pie Filling: http://bit.ly/cHYF4N

    Going to check out your creations now, fellow canners!

    ReplyDelete
  13. putting by - sorry! it's there now! :)

    paige - i will go and check out your post right now! glad you are feeling better!

    ReplyDelete
  14. So I opened the first jar of sliced "Pickled Rhubarb Two Ways" that Wine Book Girl and I made and I'd have to rate it taste:excellent, texture:fair to good. Lovely sweet and sour taste. But texture is soft, not slightly crunchy as I was hoping for. Having said that, if you want soft rhubarb, I'd recommend it. Will probably be a nice garnish for meat; also might be nice muddled in a cocktail with vodka (maybe I'll try tonight). However, I'm still hoping that the larger batons might have remained slightly crunchy.

    ReplyDelete
  15. I wanted to do a rhubarb jam or something, and the recipe I found went something like the following:

    1/2 lb rhubarb, sliced (~1-1/4 c?)
    3/4 c sugar
    2 T lemon juice
    2-3/4 T dried hibiscus flowers, minced

    1. Macerate rhubarb in sugar >6 hr, 'til most of the sugar has dissolved
    2. Add lemon juice and hibiscus
    3. Heat over medium heat, stirring constantly for ~10 min that it takes to thicken
    4. Remove from heat, let sit ~5 min, ladle into jars
    5. Process 15 minutes in water bath

    Yields...Well, I don't know actually. First off, the recipe didn't say, and second off, I ended up stealing ~ 1/3 c of the rhubarb (+sugar) for a batch of scones. I ended up with exactly one cup, so I'd guess 1-1/2 c. otherwise.

    The person that posted the recipe said that the result would be jammy, but it's certainly more of a butter. But my! It isn't shy about taste. It's more like POW! RHUBARB! ...and hibiscus. It's quite tart, so if I do something like this again, I'm going to drop the lemon juice entirely I think. I do, however, like it as a butter instead of a jam, so no added pectin.

    ReplyDelete
  16. Tigress - to be honest, the rhubarb and the mango meld together to taste like neither. And both. I think more rhubarb-y, but I love the rhubarb taste, and I purposely used less mango than rhubarb because the mangos were soooo sweet and ripe. But y'know how orange-pineapple juice doesn't taste like either orange or pineapple, but like the best elements of both? Well, rhubarb mango jam doesn't taste wholly like either rhubarb or mango - but like the tart best of the rhubarb and the tropical best of the mango. I do know that I want to make another batch (I'd like to try adding some lime and ginger!)

    ReplyDelete
  17. lisa - thanks for the follow up. i love the muddled cocktail idea! after all, it is summer.. ;)

    andrea - glad to hear about your experience! what a lovely combo. and i like the idea of rhubarb butter!

    pat steer - wow! :)

    ReplyDelete
  18. I tried to duplicate the rhubarb butter experience yesterday, but accidentally ended up with jam! I suppose that's what I get when I pick the rhubarb myself and can't wait a few days for it to ripen out the pectin.

    ReplyDelete
  19. I am so excited for some alternatives to plain ol' strawberry rhubarb jam (though I will be making that too!). Love your blog and the challenge!

    ReplyDelete
  20. Tigress - the rhubarb mango jam passed the *mom* test (you know, the one where your mother actually likes it and asks you to make *more*)
    I made a batch of rhubarb strawberry jam that never jelled (it's a lovely yogurt topping, though) and I probably should have made another batch of rhubarb-mango instead. Fingers crossed I'll find more rhubarb at tomorrow's farmer's market.

    ReplyDelete
  21. Made the Cavalier Ginger & Rhubarb Ketchup - yum! Thanks!

    ReplyDelete