Rhubarb Rosewater Jam
Turns out there are two types of rhubarb: red rhubarb and green rhubarb. Mine is mostly green. I searched around for the plant information sticker, (I have a poorly executed plan of recording plant varietal details,) but couldn't find the blasted thing. So, it's a green variety.
The finished product isn't as pretty as the red variety. I had some on toast this morning and the taste was so marvelous that I plan to add more rhubarb plants to the garden. Immediately! One recipe made six half-pints. I gave a jar to Terry but I'm keeping the rest for myself.
Day 2: Prepare your water bath and sterilize jars and lids for canning. In a Dutch oven or non-reactive stock pot, heat the rhubarb and sugar mixture with the lemon juice over high heat until you have a rolling boil. Lower the heat slightly and cook at a full boil, stirring occasionally, for 5-7 minutes. Add the rosewater and salt and return to a rolling boil, cooking for 1 min. more.
The preserves should be starting to gel, but will not set fully unless you have chosen to add pectin. Ladle your hot fruit into sterilized jars, wipe the jar rims, affix flat and screw lids and water bath process for 10 minutes. Remove the hot jars from the water to a towel-line counter space and leave untouched for 24 hours. Check to see that the jars are sealed and refrigerate any that haven’t. These preserves should keep for up to a year.
The finished product isn't as pretty as the red variety. I had some on toast this morning and the taste was so marvelous that I plan to add more rhubarb plants to the garden. Immediately! One recipe made six half-pints. I gave a jar to Terry but I'm keeping the rest for myself.
Rhubarb Rosewater Preserves (makes
about 5 half-pints)
- 2 lbs. rhubarb, cut into 1/2 -1″ pieces
- 3 c. sugar
- 1/4 c. lemon juice
- 3 T. rosewater
- pinch of salt
Day 2: Prepare your water bath and sterilize jars and lids for canning. In a Dutch oven or non-reactive stock pot, heat the rhubarb and sugar mixture with the lemon juice over high heat until you have a rolling boil. Lower the heat slightly and cook at a full boil, stirring occasionally, for 5-7 minutes. Add the rosewater and salt and return to a rolling boil, cooking for 1 min. more.
The preserves should be starting to gel, but will not set fully unless you have chosen to add pectin. Ladle your hot fruit into sterilized jars, wipe the jar rims, affix flat and screw lids and water bath process for 10 minutes. Remove the hot jars from the water to a towel-line counter space and leave untouched for 24 hours. Check to see that the jars are sealed and refrigerate any that haven’t. These preserves should keep for up to a year.
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