2nd & 3rd Choices ... STILL RHUBARB!!

Well the first entry is the one I'm standing by "Strawberry-Rhubarb Pie Filling" but I just couldn't resist sharing the couple of other recipes I had to try! But, before I do, I want to make a plea for asparagus! I LOVE THIS VEGGIE... it is among my favorites, but somehow, canning it just doesn't do too much for me! I wanted to use my dill pickle recipe with it, but I need the fresh grape leaves & fresh dill heads and they won't be available for a while! I can buy the asparagus in the store easier then I can get my hands on the other so, that will have to wait till later this summer!

Strawberry-Rhubarb Jam     

2 cups crushed strawberries

2 cups diced rhubarb (4+ stalks)

1 pkg. powdered pectin

1/4 cup lemon juice

5 1/2 cups sugar        

            

Combine strawberries, rhubarb, lemon and powdered pectin in a large saucepan. Bring to a boil over high heat.  Add sugar stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim off the foam if necessary.

Ladle hot jam into hot jars, leaving 1/4 inch of headspace. Adjust the two piece lids and process for 10 minutes in a boiling water bath. It was so yummy that I made two batches!! Hopefully, I will get my hands on more rhubarb and make a couple more batches! (Thank you Ball Blue Book 100th Anniversary Edition for this awesome recipe!)         

NOW.... the last recipe that I tried is RHUBARB KETCHUP!! Yes, you read that correctly! We made a grape ketchup years ago from an old recipe and it came out awesome...  Pete thought it would be good to try it with rhubarb too! So... I did some digging and actually found a recipe for it here. The recipe is similar to the one we used before .... but not the same! So, here goes....

RHUBARB KETCHUP

  

4 Cups diced rhubarb

3 medium onions, chopped

1 cup white vinegar

1 cup packed brown sugar

1 cup white sugar

1 (28oz) can diced tomatoes, undrained

2 teaspoons salt

1 teaspoon ground cinnamon

1 tablespoon pickling spice

Directions:

In a large saucepan, combine all the ingredients. Cook for 1 hour or until thick. Cool. Refrigerate in covered containers.  OK, now that is the directions given in the recipe....  here's what I did to modify it!

I used all the same ingredients and simmered it for about 1 hour. I let it cool down and then put it in my blender to puree it. Afterwards, I put it back into a saucepan and brought it to a boil and put it into 2 pint jars and a 1/2 pint jar and water bathed them for 10 minutes.

 I guess the best way to describe it would be to make a comparison...  what apple butter is to apple sauce, this rhubarb ketsup is to rhubarb sauce! It has a spicey & tangy flavor....  

Here's What I Get To See FIVE DAYS A WEEK!

I just wanted to share a few of the amazing things I get to see EVERY week day! As you know (or maybe you don't!) I drive children to school and home again. The kids that I drive live in rural areas and I've been blessed to see some beautiful sites! This morning I remembered to bring my camera to take a few pictures to show you! I pass by two lakes, a river, a couple of streams plus mountains and fields. Check these out:

                                                    I love the scenery...

Just another wonderful part of my job!

After all, someone has to do it.... 

SPRING SPEARS ... May's Challenge

I'm excited about May's Can Jam Challenge! Sarah from Toronto Tasting Notes... is offering us a choice! For this month's challenge we get to choose between two "spring spears"! The choice will not be easy... and most likely, I will be driven to make and can more then one recipe! The hard part will be choosing only one to post!

Here it is, the "spring spear" choice is between ASPARAGUS or RHUBARB! Yippee... it's gonna be fun! I've already started my recipe search... but I'm not gonna tell you 'till I'm all finished and it is posted!!

Look for the outcome to be posted between Sunday, May 16 and Friday, May 21!!

(No doubt my new 'Texas' apron will be a wonderful help this month....  THANKS AGAIN KRISTY!)

2nd Attempt.... "Rosemary Mint Wine Jelly"

Ok, here's my second attempt at the 'herb' thing for April! I found this recipe at Epicurious.com purely by accident and I was very excited to find that I had already bought the rosemary & mint for other recipes that I had opted NOT to try!

 

Rosemary Mint Wine Jelly                        
(yield: four 1/2 pints)

2 1/2 cups firmly packed fresh mint leaves

1/4 cup fresh rosemary leaves

2 cups dry white wine

1/4 cup fresh lemon juice (plus additional if needed)

3 1/2 cups sugar

3 ounce pouch liquid pectin.        

                     

In a food processor or blender blend together the mint, rosemary and 1 cup of wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture. Let it stand, covered, for 45 minutes. (I put all the wine in a small saucepan and used a knife to cut up the herbs. I was looking for a mild flavor so I didnt' wait the 45 minutes.) Over a large measuring cup strain through a sieve lined with several layers of rinsed & squeezed cheesecloth. Press the solids to get all the liquid and add 1/4 cup lemon juice. (I used a reusable coffee filter with wonderful resuts.) There should be exactly 2 cups of liquids... if there is less, add additional lemon juice to measure 2 cups.

 Transfer the liquid to a kettle, stir in the sugar, stirrring until the mixture is combined well. Bring to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, for 1 minute. Remove from heat, skim off any foam with a large spoon and ladle the mixture immediately into 4 sterilized 1/2 pint Mason-type jars. Fill to within 1/8 inch from top. Wipe the rims and seal the jars with lids. Process in a boiling water bath for 5 minutes. Store jars in a cool, dark place.  ENJOY!

Not being a wine drinker, I had NO idea how this would work out. I had everyone taste this, and we all agree, it has a wonderful flavor! Again, thanks Tigress for the reminder to post even though I missed the deadline!