This week I'm co-hosting Sunday Supper and we are talking about Saving Summer Harvest. That means canning, pickling, dehydrating, freezing, and other ways to save the delicious bounty of summer fruits and vegetables. As you know, I am big on canning so I'm excited to see all of the fabulous recipes this week.
Normally I start canning things in May but this year I was just too busy. I had plans to make a few things with rhubarb but it didn't happen. So when a co-worker brought me in several pounds of rhubarb from her garden I finally decided it was time to preserve it whether I had the time or not. I got up early on Saturday morning since it was so hot out and was determined to make vanilla rhubarb jam.
After reading the recipe I wanted to tweak it a bit. I added vanilla extract instead of a vanilla bean and I added some spice to the mixture. I thought it needed a little cinnamon and nutmeg. Then I started chopping the rhubarb. It took a surprisingly long time to chop 8 cups of rhubarb.
When it was time to make it I put all the ingredients into a pot and boiled the combination. The jam looked really thin and I was worried about it. I added the pectin and stirred then hoped again that the pectin would thicken it up. When I put a bit of jam on a spoon and let it sit for a few minutes it started turning into a gel.
The rhubarb jam was really good. The rhubarb gave it a nice tartness and the sugar sweetened it. The spices added a light but delicious flavor to the rhubarb. The vanilla was subtle but gave a nice fragrance to the jam. It was a a great jam that was perfect on crackers with a bit of cheese or with toast.
- 8 c. rhubarb, chopped
- 4 ½ c. sugar
- 1 c. brewed Earl Gray tea
- ¼ c. lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 packet liquid pectin
- 1 Tablespoon vanilla extract
- Sterilize 8 half pint jars in a large boiling water canner.
- In a large pot, bring the rhubarb, sugar, and Earl Gray tea to a boil, stirring frequently.
- Add the lemon juice, cinnamon, and nutmeg. Bring the jam to a low boil and allow it to bubble for 10 minutes.
- After 10 minutes add in the pectin, stir well, and cook for 5 more minutes.
- Remove from heat and stir in the vanilla.
- Pour the rhubarb jam into the hot half pint jars, leaving ¼ inch of headspace.
- Wipe the mouth of the jars and place the lids on top of the hot jars. Tighten the screwbands to finger tip tight.
- Place in a boiling water canner, put the lid on, and process for 10 minutes.
- Remove the lid and remove the canner from the heat. Allow to cool 5 minutes before removing the jars from the canner.
- Allow the jars to cool for 24 hours then check the seal on the lids. Store in a cool place for up to 1 year.
Recipe adapted fromFood in Jars
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D's Books and Cooks
- Strawberry Balsamic Syrup from Cindy's Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline's Cooking
- Summer Veggies from Momma's Meals
- Raspberry Vinegar from Magnolia Days
- Black Radish Pickles from A Kitchen Hoor's Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane's Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
- Garden Herb Butter from An Appealing Plan
- Spinach and Pistachio Pesto from Bobbi's Kozy Kitchen
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
And for even more help and support: 5 Food Preservation Tips from Sunday Supper Movement
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