…Ripe Rhubarb (Part II)
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.