Aren't these pretty? So pinky-perfect. Some of my friends and family will get these as part of holiday care-packages. It really will be a taste of spring; it looks like spring outside - I snapped this picture just before a fine misting rain started. I am resisting the urge to go out walking in it (it's my favorite kind of rain to go walking in, so refreshing! The warbling birds outside seem to agree!) because I am still convalescing and I need to have the energy to clean rooms of our old house tonight (and wash those floors!).I didn't realize, when I set myself the task of making champagne-rhubarb jelly (this is most definitely jam) that a champagne rhubarb jelly is a jellied dessert popular in Britain. So all those many, many recipes I thought I had to choose from involved gelatin and molds, not pectin and jars. I finally found a recipe for rhubarb jam that called for water. A-ha! I thought, and substituted champagne for the water and most of the vinegar, as I figured I'd be safely acidic (and this pale pink jam is definitely tart and tangy!) for preserving purposes.
Just in case you'd like to make your own:
Rhubarb-Champagne Jam
about 1lb. rhubarb, washed and chopped (or just sliced)
1 1/2 c. champagne (slightly flat is better)
2 c. sugar
1/3 c. vinegar (I used the last splash of orange-champagne-muscat vinegar I had on hand from Trader Joe's and then just filled the rest of the measuring cup with champagne)
pectin
put the rhubarb, champagne, sugar, and vinegar in a large pan and cook over medium heat. It will take about 30 minutes for the rhubarb to break down. I kept my pan covered for all but the last 10 minutes, to keep the liquid from cooking off (I didn't want to add water and thin the flavour). As the rhubarb breaks down, you will need to stir frequently to prevent sticking/burning. When it has cooked into a thick, even mass, add your pectin according to package instructions.
Can and process 10 minutes using boiling water method. You can learn more about home canning at the National Center for Home Food Preservation.
And yes, Lo, I'd love your mom's Rhubarb-Ginger Jam recipe! Sounds delicious!!
2 comments:
Oooh, I love it, sounds so good. Great photo too.
thanks, Tonya! I think it's a keeper. A little thin, but tasty. I put the last gob that wouldn't fit in any of the jars into a glass and stuck it in the fridge; I really like it on buttered toast.
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