This blog is designed to help you use the produce from your CSA harvest box. I design the meals based on the goodies from the Los Poblanos Organics CSA in Albuquerque, New Mexico. Lots of recipes to choose from, photos from my plate, and comments on each.
The weekly plan including the harvest box contents can be found in the left-most tab named This Week's Menu.
Two things prompted this event- rhubarb in the garden and a canning class coming up. I had never made jam before I tried this and I am now a believer! I found this recipe online at another blogger's site: David Lebovitz.
You can get his original recipe there- I have modified this one already.
9 one cup (250ml) jars
Berries like raspberries, black and red currants, blueberries, blackberries, and diced strawberries and frozen berries work.
Because rhubarb doesn’t have much pectin, and I don’t use commercial pectin, I added apple juice to help the jam to set nicely.
3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch
1. In a large pot, mix the rhubarb, berries, and the apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.
Put a small plate in the freezer.
2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).
3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator OR water bath can them.
Rhubarb and berries cooking (I used half blueberries and half raspberries)
Jam trying to reach 104. Barely reached 100 when I gave up and decided I could settle for runny jam.
Filling the jars.
Getting ready for their 10 minute water bath.
Finished product. I ended up water bath canning 8 jars. I had half a jar left that I put in the fridge. It was perfectly jelled and absolutely delicious!