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Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigress’s Can Jam

By on May 17, 2010 in Canning, Leena Cooks | 11 comments

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Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

Spiced rhubarb jam--the perfect topping for French toast (along with a little vanilla yogurt and flaked almonds!).

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

So. By now, we all know that Leena hearts canning and is participating in a can jam with bloggers around the world, right? AWESOME. Of course we also remember all the deliciousness Leena has already canned for the can jam, like her citrus in January (blood orange port marmalade), carrots in February (gajar ki chutney with caramelized shallots), onions in March (onion apple ale relish) and herbs in April (strawberry rhubarb rosemary jam). This month’s challenge: asparagus OR rhubarb. Technically, I did both (I canned pickled spicy dill asparagus in a canning class I taught), but my official entry in May’s can jam is spiced rhubarb jam.

Food porn, directions, and an explanation on how I got bitch-slapped by some spices after the jump.

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

Where it all begins...the rhubarb.

If you never had rhubarb, what you are looking at is essentially a stalk of celery on crack. It’s leaves are poisonous, it is thicker than celery and colored red and green, and if you taste it raw, it is extremely tart and sour. But if you add a bit of sugar to it, the tartness get tamed into a delicious mix that tastes great on it’s own or even better with strawberries or other fruits.

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

Chopped rhubarb, ready to get jammed.

I happen to love using Chinese five spice when making sweet applications for fruits and vegetables. It goes great with apples, strawberries, cherries…pretty much everything I could try tasted delicious with it! So I thought it would make perfect sense to try it out in a bit of my rhubarb jam.

Guess who got a bit overzealous?

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

Chopped apples and rhubarb for the recipe. Next time, I will definitely cut the apples smaller.

When I finally tasted the jam, I had five spice jam. I knew rhubarb was technically in there, but my crazy love for five spice totally overwhelmed the delicate tangy rhubarb flavor. Rhubarb jam FAIL.

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

The rhubarb and apples pre-cooking.

I managed to salvage the jam with a ridiculous amount of lemon juice and zest. My final result was a subtly spiced, subtly tangy jam that wasn’t half bad for something that started out as a mistake. But? Lesson learned.

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

The rhubarb and apples post-cooking.

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

The finished rhubarb jam.

And you know what?

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

My canned rhubarb jam

It tastes pretty damn good melted over some French toast with a healthy dose of vanilla yogurt and flaked almonds.

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

French toast with my spiced rhubarb jam, vanilla yogurt and flaked almonds.

Recipe: Leena’s Spiced Rhubarb Jam

Summary: This recipe was inspired by a recipe from Small Batch Preserving by Ellie Topp and Margaret Howard

Ingredients

  • 1 lemon
  • 2 cups chopped fresh rhubarb
  • 1 large tart apple, peeled, cored and chopped
  • 1/2 water
  • 1 1/2 cups granulated sugar
  • 1 cup honey
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp Chinese five spice

Instructions

  1. Zest the lemon using a microplane and place zest into saucepan. Squeeze juice from lemon and reserve 1 tbsp.
  2. Place apple, water and rhubarb into saucepan. Bring to boil over high heat, cover, reduce heat and simmer gently for 15 minutes or until fruit is tender.
  3. Place the lemon juice, ginger, honey and sugar into the pan. Return to boil and boil rapidly, uncovered, until mixture forms a gel, roughly 8 minutes. Stir frequently during this process. Remove from heat when finished.
  4. Ladle into hot jars and process for 10 minutes for pint jars and half pint jars.
  5. makes 3 1/4 cups

Microformatting by hRecipe.

~LTG!

Leena Cooks (n Cans): Spiced Rhubarb Jam for Tigresss Can Jam

11 Comments

  1. Julia

    23 May ’10

    Post a Reply

    I do love me some five spice in all sorts of applications. I understand how you can get overzealous on the stuff. But your french toast doesn't look like it suffered one bit. I'd say that's a score!

  2. LeenaEats

    24 May ’10

    Post a Reply

    Thanks, Julia. It is pretty hard to make bad French toast, and I'm glad someone else out there enjoys five spice as much as I do!

  3. Gloria Nicol

    22 Jun ’10

    Post a Reply

    Your french toast looks positively fantastic. I've gotten round to catching up with your recipes as I'm just making your 5 spice cherries right this minute. You obviously love 5 spice and now I've bought a jar you have encouraged me to experiment.

  4. Leena

    22 Jun ’10

    Post a Reply

    Thanks, Gloria! You are gonna LOVE those cherries…hope you enjoy the Chinese five spice!

  5. Gloria Nicol

    22 Jun ’10

    Post a Reply

    Your french toast looks positively fantastic. I've gotten round to catching up with your recipes as I'm just making your 5 spice cherries right this minute. You obviously love 5 spice and now I've bought a jar you have encouraged me to experiment.

  6. Leena

    22 Jun ’10

    Post a Reply

    Thanks, Gloria! You are gonna LOVE those cherries…hope you enjoy the Chinese five spice!

Trackbacks/Pingbacks

  1. Leena Cooks n Cans: Chinese five spice pickled cherries for Tigress Can Jam June | Leena Eats - [...] Rhubarb– Spiced Rhubarb Jam AKPC_IDS += "2701,"; This entry is filed under Canning, …
  2. Gastro Friday: What’s in Your Canning Cabinet? 2010 edition | Leena Eats - [...] also see the start of my jams, and the lonely row of spiced rhubarb jam I made. It’s delicious, …

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