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Marisa of Food in Jars, decided to really thrown down the gauntlet with a canning challenge that completely baffled me:
HERBS.
Uh… how do you can herbs all by themselves? Yeah, I had no idea either. I was thinking of the cilantro sauce at Wahoo’s Fish Taco… preserved in a hot water bath. (Actually, that sounds really good, but that’s another post.) And then, I saw some discussion over twitter (or at least I think it was Twitter) where some of the canners were discussing doing herb-flavored jellies. OH DUH. That’s how you do it! Whatever, I’m new to this whole canning thing.
I was thinking of what was in season now… which is very little, of course. And I happened to be at the grocery store and they had rhubarb from southern Colorado! Having never cooked with rhubarb, I was hesitant, but I know Mr. Kitchenette LOVES rhubarb, so I figured I’d give it a go. Since I had no experience working with rhubarb, I consulted one of my favorite cookbooks, The Flavor Bible. Basically, The Flavor Bible lists well-known flavor combinations for major ingredients. Among it’s many varied recommendations for rhubarb, was rhubarb + mint +vanilla. Sounds weird, I know… but hey, this is a published cookbook. Surely someone there knows what they are doing, right?
Although there are, like, 17893502935 recipes for strawberry-rhubarb jam, I finally (after much work) found a rhubarb jam recipe involving no strawberries at all in Linda Ziedrich’s The Joy of Jams, Jellies, and Other Sweet Preserves. I was super freaked out about swapping mint for rose petals, I guess because I was still in the mindset from dealing with low-acid carrots and alliums. But, I consulted with some expert canners, and I was assured that rhubarb was a high-acid vegetable (fruit? whatever) and that it would still be safe.
The final jam turned out perfect (at least for my low expectations, anyways). A deep pinkish-red hue, a spreadable consistency but not too thin. The mint and vanilla flavors are there, but not overpowering. It was a tiny bit sweeter than I would have preferred, but in hindsight, I’m not sure how to reduce the sugar in the jam without sacrificing safety. Any advice would be greatly appreciated.
And, since I ended up with quite a few jars, I’ve taken a page out of Marisa’s book and used some up in recipes already, so be on the lookout for those in a few days.
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Rhubarb, Mint, and Vanilla Jam
Adapted from The Joy of Jams, Jellies, and Other Sweet Preserves
Makes 6 8-oz jars
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Gather:
2 pounds rhubarb, washed and cut into 1-inch pieces
3 cups sugar, divided
2 tablespoons lemon juice
1/4 cup packed mint leaves
1/2 cup water
2 tablespoons vanilla extract
Prepare:
Toss the rhubarb with 2 1/2 cups of the sugar, reserving the remaining 1/2 cup for later, in a medium bowl. Cover the bowl with a towel and let macerate at room temperature for 8-12 hours.
Make the mint simple syrup: In a small saucepan, combine the remaining 1/2 cup sugar with mint leaves and water. Bring to a boil over medium heat, and boil for 1 minute, or until the sugar is dissolved completely. Remove simple syrup from heat, stir, and let stand for 30 minutes to infuse the simple syrup with mint. Discard mint leaves and set aside.
Transfer the rhubarb/sugar mixture to a medium saucepan, and add mint simple syrup and vanilla extract to saucepan. Cook for 12 minutes, or until the jam begins to thicken. Remove from heat, and transfer to a food processor bowl. Process in pulses until the jam meets your preferred consistency. Let jam sit 5 minutes before ladling into hot canning jars. Process for 15 minutes (don’t forget to adjust for altitude).
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20 comments
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April 23, 2010 at 11:38 am
Nikki
Love it! I haven’t had rhubarb since I was little. Can’t wait to try it. Thx for the inspiration, Carter! J’adoring that toast.
April 23, 2010 at 12:29 pm
The Kitchenette
That is such a compliment, especially coming from you, Nikki!
April 23, 2010 at 12:28 pm
Libby Kistler
Ohhh bless you…the only thing I love more than your blog is rhubarb…mmmm can’t wait to savor, no…let’s be honest, stuff myself with yet another one of your amazing recipes. Keep them coming!
April 23, 2010 at 12:30 pm
The Kitchenette
Thanks Libby! I love that you read the blog =) Plus you make me giggle
April 23, 2010 at 12:50 pm
Li Li
I am going to act like I didn’t just cyber-drool on you already about this post.
I mean, srsly. The pics. GORGE. How many more times can I say it? Well, not enough and I hope that you don’t get tired of it. Maybe I will try different languages.
Man. I am a nerd.
Anyhoo– that jam really does look awesome. Please to be sending me some. Kthxbai.
April 24, 2010 at 6:32 am
The Kitchenette
You are a nerd but that’s why we get along so well. Nerds Unite!
April 23, 2010 at 6:39 pm
Tigress’ Can Jam | Mighty BerryMinty Jelly (April) « Rufus & Clementine
[...] no water at all. Anne adds less water for many more berries. We’ll see. I love that Carter made a simple syrup with her mint. I might try that, [...]
April 24, 2010 at 6:29 am
thecosmiccowgirl
i have not worked much with rhubarb so this will serve as an inspiration for me to get on it! just beautiful pics, too!
April 24, 2010 at 6:31 am
The Kitchenette
Oh perfect! I can’t wait to see what you come up with!
April 24, 2010 at 3:04 pm
Mom
Oh my gosh, child! You mean to tell me that you had mint and you didn’t use it to make Mojitos??? Really, this recipe look deeeelish. Please bring me some!
April 25, 2010 at 10:34 am
The Kitchenette
Well, the mint in Amy’s yard is what will be used for mojitos, DUH.
April 24, 2010 at 3:42 pm
Dad
Your pics are awesome. Mostly being a meat, potatoes, and pizza guy, I am not sure if Rhubarb would be my everything but I guess I could try it. It would be like when I made you try brussel sprouts. Ha Ha.
April 25, 2010 at 10:33 am
The Kitchenette
Or like when I made you eat brussel sprouts at Christmas. That was fun!
April 24, 2010 at 8:05 pm
Jessy
Rhubarb and mint, yum! Your pictures are so good, they make my mouth water!
April 25, 2010 at 10:35 am
The Kitchenette
Thanks!
April 26, 2010 at 9:34 am
kat
We love rhubarb jam & this one sounds like a great combination
April 28, 2010 at 12:08 pm
Making Use of Leftover Jam: Lamb Shoulder with a Rhubarb-Mint Glaze «
[...] I googled some recipes, but really just made this recipe up off the cuff. You could replace the rhubarb jam I used with any fruit jam; I just thought the mint and rhubarb would work really well with lamb. [...]
October 19, 2010 at 1:01 am
Peach Habenero Jam «
[...] than just dice up a few habeneros and throw ‘em in the jam pot, I chose to employ a method I’ve used before: steeping the flavor into sugar syrup. I halved 2 habeneros, added them to a 2/1 ratio of sugar and [...]
January 22, 2011 at 2:26 pm
can jam april round-up: herbs | The Hungry Tigress
[...] rhubarb mint and vanilla jam – the kitchenettecarter learned that herbs can be switched for other herbs, and the rhubarb is good! see?strawberrry ground pepper & fresh mint jam – showfood chefms. ferber does have a nice one here doesn’t she? is it truly minty? [...]
August 25, 2011 at 10:52 pm
Sarah
My grocery store had rhubarb last week. I thought it was late in the season, but I hadn’t managed to make any jam. So I bought a couple of pounds, came home, and looked around for inspiration. THANK YOU for providing the inspiration! Spoon lickings were amazing. I’m now excited to eat it for real tomorrow.