Canning Craze– Rhubarb Marmalade

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As you may already know my rhubarb plant is flourishing despite it being July. Because of this, and because I despise throwing things away, I have found one more rhubarb recipe to use–Rhubarb Marmalade. In my first canning craze post where I wrote about rosemary jelly, I mentioned all the wonderful taste of home recipes I found in their 2013 summer issue. From now on, it’s safe to assume all jam and jelly recipes I post about are from this issue.

For this recipe you need about 8 half-pints, the usual canning supplies, and a food processor. Another very important thing to take note of is that this recipe takes about an hour and a half to complete, so give yourself time. The great thing about this recipe is that it only calls for three ingredients. Alright, let’s get started.

RHUBARB MARMALADE

6 cups fresh or frozen rhubarb, chopped
6 cups sugar
2 medium oranges

Combine the rhubarb and sugar in a Dutch oven on medium heat.

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Then grind oranges, including the peels, in a food processor; add to rhubarb mixture, and bring to a boil.

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Reduce heat and simmer uncovered, stirring often until marmalade sheets from a spoon (about one hour).

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Remove from the heat; skim off foam. Ladle into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and adjust lids. Process for 10 minutes in a boiling water canner.

I’ve already opened up my rhubarb marmalade and it’s a nice change from the berry jams I usually enjoy. Although the  citrus seems to be the star, you can still taste a nice hint of rhubarb in the background. Give it a try and let me know what you think!

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Canning Craze–Rosemary Jelly

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I’ve titled this canning craze because in the past couple days it seems all I’ve been doing is making jellies, jams, and marmalade; and I’m not finished yet. I’ve got this week off due to Independence Day, and I’m dedicating it to preserving my favorite parts of summer (fruits and veggies) in small glass jars. I have made jam and done some pickling in the past, but this year is going to be different. My mom picked up a canning and preserving magazine by taste of home a while ago, and as I was thumbing through the various canning recipes, I definitely got excited about preserving my garden’s bounty.

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My first plan of attack was to make rosemary jelly. The magazine’s photo of the jelly was outstanding, of course, so I instantly went out to my garden and snipped off a few sprigs. File:Rosemary with bee landing.jpgThe recipe itself isn’t difficult to execute, especially compared to the rhubarb marmalade I made afterwards. The recipe claims to yield 3 1/2 pints, however I only filled 4 1/2 pint jars. Also, be prepared to do some straining. I used a colander along with a coffee filter; it’s cheap and easy.

Rosemary Jelly

1 1/4 cups boiling water
2 tablespoons fresh rosemary, minced
3 cups sugar
1/4 cup cider vinegar
3 ounces liquid fruit pectin
2-3 drops green food coloring (optional)

In a large sauce pan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1 1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat and stir constantly. Add pectin (be sure to use liquid pectin), bring to a boil, and stir for 1 minute.

Remove from heat, skim off foam, and add food coloring if desired. Ladle into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and process in a boiling water canner for 10 minutes.

To be honest, I did not know what I would put this jelly on before I made it, but I’ve found a few delicious uses for the green gel. For starters, I spread some laughing cow cheese on a cracker and topped it with the jelly.

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I thought it was great! It was sweet, tangy, creamy, and earthy all in the same bite. I think this would work with creme cheese as well, or any other mild, soft cheese. I’ve also heard of people using it on lamb, and other meats. I think I’ll give it a try on my grilled salmon tonight.

How does it sound to you? Do you have any fabulous uses for rosemary jelly?