Sunday, February 7, 2010
Bachmans talk, February 8th
Wednesday, February 3, 2010
Rhubarb Gooseberry Jam
2 cup finely chopped rhubarb
1/2 cup water
2 cup stemmed gooseberries, coarsely chopped
2 tbl strained fresh lemon juice
5 1/2 cup granulated sugar
1 x (3-ounce) pouch liquid fruit pectin
Method :
• Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
• Place rhubarb and water in a large, nonaluminum pot. Bring to a boil over high heat, reduce heat, cover and boil gently for 3 minutes.
• Stir gooseberries, lemon juice and sugar into the rhubarb. Return to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
• Ladle the hot jam into 1 hot jar at a time, leaving a 1/4 inch head space.
• Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes.
• Variation: Add 1/3 cup finely chopped candied ginger when adding the gooseberries, lemon juice and sugar to the rhubarb.