We didn’t make pie but, 13 half pints of rhubarb orange jam. Averaging $4-$6 a half pint retail, our $2 bunch of rhubarb from the farmer’s market was quite the steal! The jam is delicious! Grandma and Grandpa Campbell (my mother and father) came over this morning to help me make jam. Helping = holding Max. It was a win-win for all! Max didn’t mind the “Pa-pa-ratzzi” following him all day long. (My father and his camera.) Mom and I poked fun at him, “Hey I think Max moved his arm! Take a picture quick! Oh…darn you missed it. Wait he just moved his leg!”
Mom came armed with fresh rhubarb from the farmer’s market and jars, ready to jam! And jam we did. After scouring the web for a plain Rhubarb jam recipe we settled on an “Orange Rhubarb Jam”. In the future, we think we will add a cup less sugar. I would have liked it more tart. My father thought it was darn close to perfect! We made two batches of this.
Rhubarb Orange Jam – from Ball Complete Book of Home Preserving
1 c. Orange Juice
5c Finely chopped rhubarb
1 package regular powdered fruit pectin
6 c granulated sugar (this was WAY too sweet! We decreased it to 5 cups for our second batch and it was much more tart and snappy with rhubarb)
Slivered orange peel (optional)
1. Prepare your jars and lids…bla bla…
2. Chop rhubarb
4.Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently.
5. Add sugar all at once and return to a full rolling boil. What does that mean? A boil you can’t stir down. Stir this bubbly mess for 1 full minute. 6.THEN…remove from heat and skim off the foam. (Save this…very yummy!)
8. Tamp out air bubbles and place lid and screw bands on only finger tight, etc etc. (take a class honey…I am not teaching you to can, just the recipe.)
9. Process jars in a hot bath for 10 min. Enjoy!
makes at least 6 8oz jars
3 cups blueberries
4 to 5 finely chopped pitted nectarines, peeled or not.
note: you could also use peaches for this
1 cup sugar
1 pouch freezer jam pectin (different from regular pectin, available at kitchen/hardware stores) I got mine at Frattalone’s Ace Hardware. The Saint Paul Macalaster/Grand location has all the canning supplies you need!
1 tbsp grated lemon zest (I always forget)
1 tsp lemon juice (I often forget this too – but I think it helps with the pectin, so try to remember!)
- In a glass pie plate or wide bowl, cook blueberries in the microwave on high, stopping every 30 seconds or so to crush and mash with a potato masher, until the berries break down and start to boil a bit. This takes about 2 minutes.
- In a medium bowl, combine sugar and pectin, stirring until blended. Add blueberries, finely chopped nectarines, lemon zest, and juice. Stir for 3 minutes. (This will be Amelia’s job next batch.)
- Ladle into mason jars, leaving 1/2 inch headspace (space from top of jar to top of jam) for expansion room. Apply lids and bands, or get Ball’s fantastic plastic/storage lids to use for this.
- Let the jars sit for 30 minutes to solidify.
- Keep in fridge for up to 3 weeks, or in the freezer for up to 1 year
Check out this website for full instructions
Pretty much it goes like this: Crush the berries, add lemon juice, pectin mixed with some of the sugar, bring to a boil and add rest of the sugar. Stir stir stir….ladle into prepared jars and hot tub ’em!
It was a great day of jamming with the ‘rents. Dad and Max were tuckered out watching all the excitement that is fruit preservation. zzzz…