Welcome back to the Can Jam! We have canned citrus, carrots, alliums & herbs. This month’s star ingredient(s) were chosen by Toronto Tasting Notes. We ended up with choices! We are talking 2 spring classics: Rhubarb or Asparagus! I’ve been on a rhubarb bender lately. Why stop now?
The Ladyfriend wanted pickled asparagus. A desire I will most certainly fulfill. Tomorrow. But today? Today was for more rhubarb.
Ultimately I didn’t want something too sweet. I was after a savory rhubarb sort of thing, but ultimately couldn’t find exactly what I wanted. I pondered pickling rhubarb to put on salads but wasn’t sure how to do it without rendering it mushy in the process (ha!).
Rhubarb with Acacia Blackberry Honey & Rosemary
- 2-3/4 pounds organic rhubarb (or 2-1/4 pounds net)
- 2-3/4 cups granulated organic sugar
- 7 ounces acacia blackberry honey (I didn’t know what acacia honey was but I thought blackberry would be a nice complement to the rhubarb)
- juice of 2 lemons
- 10 sprigs of rosemary (I used approx. 2 to 3 inch sprigs)
Rinse the rhubarb under cold water. Cut the stalks in two, lengthwise, and then in a small dice. let the rhubarb, the sugar, and the juice of 1 lemon macerate overnight in a ceramic bowl covered with a piece of parchment paper.
Next day, pour this preparation into a sieve. Pour the collected juice (and honey) into a preserving pan and bring to a boil. Skim and continue cooking on high heat. The syrup will be sufficiently concentrated at 221°F on a candy thermometer. Add the diced rhubarb. Bring to a boil and mix gently. Skim carefully. Add the juice of the second lemon and the rosemary sprigs. Continue cooking for about 5 minutes, continuing to stir. Check the set. Put the jam into jars and seal. (I left 1/4″ headspace and processed for 10 minutes)
Made 8 half-pints.
Lessons(?) from the Jam
Or, may I please vent? Oh good! (**If you worship Ferber feel free to skip this bit.**)
- I do not like vague canning instructions.
- It irritates me when a recipe calls for something (honey, in this case) and then never tells you what the eff to do with it. I do not like having to guess nor do I like having to google the recipe to see how other people might have done it and hope for the best.
- And, any guesses about how much a “sprig” is? I certainly don’t know. I am fine adding such things to taste. But a starting point range would be awesome!
- I also don’t like it when, in the case of canning, headspace and process time aren’t specified. Sure, sure, sure…I could look it up, but why wouldn’t you just specify? A well written recipe should contain the pertinent information. Note! I didn’t say a good recipe….hell, I would write terrible recipes as I improvise and mostly fly by the seat of my pants while cooking. But I also am not writing a cookbook. I expect a cookbook to have well written recipes.
- A rough idea of how much to expect the recipe to make is nice too. Ballpark…I don’t need exact- just get me close.
End rant. Thank you for indulging.
Ranting aside…it is yummy! It is a difficult flavor to describe. It is somewhat intense. Certainly sweet, but not too sweet. I think the rosemary saves the day by softening the sweetness a bit by adding a subtle “herbiness” to the end product. I think it is more an “on toast with black tea” jam rather than an “on toast with coffee” jam. Know what I mean?