Marisa McClellan's "Food in Jars"
If you love rhubarb and have some time to preserving some for later try these recipes:
Rhubarb jam, with strawberries and oranges:
6 cups chopped rhubarb (2.5 lbs)
4 cups chopped strawberries(2 dry pints)
Zest and juice of 2 oranges
5 cups sugar
1 tsp cinnamon
2 (3oz) packets liquid pectin
Bring all ingredients except pectin to a boil. Reduce heat and let simmer 15-20 minutes until the rhubarb breaks down. Add the pectin and bring to high heat letting the jam boil for 5 minutes. Pour into sterilized jars and process in boiling water bath 10 minutes
Vanilla-rhubarb jam- with Earl Grey (bergamot)
8 cups chopped rhubarb (3 lbs)
4 cups sugar
1 cup Earl Grey tea (double strength)
1 vanilla bean, split and scraped
juice of 1 lemon
pinch of salt
1 (3oz) packet liquid pectin
Bring rhubarb, sugar and tea to boil.
Add vanilla bean and seeds, lemon juice and salt and let bubble 15-20 minutes.
Add the liquid pectin and bring to boil. Let boil 3-4 minutes. Pour into sterilized jars. Process in boiling water bath 10 minutes