This week #SundaySupper is celebrating summer by Saving Summer in any way we can! This means canning, freezing, dehydrating, or any other way we can save summer’s bounty.
I love rhubarb. A few weeks ago a new teacher at work asked if anyone wanted any rhubarb because her garden was overflowing with it. I immediately raised my hand and said I’d take some. She asked how much I wanted and I said enough to can. The next day she brought me in a huge bag with 3 pounds of rhubarb! I was so excited and couldn’t wait to get canning it.
Now I wasn’t really sure what I was going to can except for strawberry rhubarb jam. That is a classic and something my entire family enjoys so I try to make it every year. After searching my Ball Complete Book of Home Preserving I found apple rhubarb chutney as well as spring conserve.
Spring Conserve sounded amazing. It has strawberries, rhubarb, pineapple, raisins, and nuts in it. This was the first thing I canned with my rhubarb. It has a chunky consistency and is bursting with flavor. It also looks really pretty with the different colored fruits studded with raisins and nuts.
So the question is, what do you do with conserve? There are tons of things you can use it for but my favorites are using it as a spread on toast, pouring it over top of cream cheese and eating it on crackers, or using it as a condiment with meats and cheeses.
- 1 1/2 c. crushed pineapple, including juice
- 1 1/2 c. crushed hulled strawberries
- 1 1/2 c. chopped rhubarb
- 1/2 c. raisins
- 2 T. bottled lemon juice
- 1 package (1.75 oz) regular powdered fruit pectin
- 6 1/2 c. sugar
- 1/2 c. chopped pecans or almonds
- Prepare a boiling water canner, half pint jars, and lids.
- In a large saucepan combine pineapple, strawberries, rhubarb, raisins, and lemon juice. Whisk in the pectin until it has dissolved. Bring it to a boil over high heat, stirring frequently.
- Add the sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in the nuts.
- Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe the rims of the jars and center on the lid. Screw on the screwband to fingertip tight.
- Place the jars in the canner, making sure they are completely covered. Place the lid on the canner and process for 15 minutes. Remove the canner from the heat and remove lid. Wait 5 minutes then remove jars.
- Cool for 24 hours then check the seals. Store in a cool place for 1 year.
Source: Ball's Complete Book of Home Preserving
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ‘em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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