Blubarb Jam –Easy Beginner Rhubarb Blueberry Jam


I used to wonder who these people were that managed to have rhubarb at the same time as blueberries. Well, it turns out that if you don’t consume the whole rhubarb patch as Rhubarb Crunch, there will be enough for Blubarb Jam.

Okay, so it took a couple of years of plant dividing to get enough rhubarb, but –oh– I think it was well worth it.

Blubarb Jam

Ingredients:

3 cups rhubarb, finely chopped

3 cups blueberries

6 cups sugar

1/4 cup lemon juice

Procedure:

1. Chop you rhubarb very finely with a super sharp knife to eliminate that horrid, stringy rhubarb texture.

This is a good idea to keep the non rhubarb fans quiet. Generally, if guests aren’t yanking the equivalent of bitter celery strings out of their jam, they will find it delicious. It’s all about the texture with rhubarb.

2. Mash the bluberries, then measure out your 3 cups.

This is an excellent activity for a little kid. Tarp the floor. Smock the kid. Hand him a potato masher, a pie plate of blueberries and set him loose. There is no wrong way to mash them. If some of the blueberries stay whole, that’s okay too, because it adds texture to the finished product.

3. Dump all the ingredients, except the sugar in a large pot.

Make sure to use a non-reactive ( non-aluminum) pot about three times the volume of the jam. Big Pot.

4. Start by adding 4 cups of sugar.

As you heat the mixture over medium heat, stirring all the while….

When the sugar is dissolved, use a clean teaspoon to test the sweetness. I keep a huge stack of clean teaspoons by the pot, taste and pitch in the sink for cleaning so that I don’t contaminate my jam.

Be careful. The mixture can be extremely hot!

Now, is it too tart?

Add more sugar a little at a time, stirring, dissolving and clean spoon tasting as you go.

Keep track of how much sugar you add, because this is the recipe for your family and you will want to be able to reproduce the jam again without all the silly tastings.

Your next batch you will just dump the whole amount of adjusted sugar in right at the start.

5. Bring to a boil.

Be careful it doesn’t boil over. Again, big pot!

6. Reduce the heat to keep the mixture at a gentle boil.

Occasionally, pull your mixing spoon through just to be certain you ar not burning the bottom.

7. Test for sheeting.

As the mixture thickens, lift some out of the pot and let it drizzle back in. You are watching for those drips to thicken and pull toward one another.

8. Remove from heat and skim the foam.

9. Pour into sterilized canning jars and process for 20 minutes.

For more info. on the final steps or beginning canning check out these articles:

How To Make Jam — A Beginner Tutorial

How To Make Jam — The Canning Supplies

How To Make Jam — The Easy Canning Process

Strawberry-Rhubarb Jam — without added pectin

How to Raw Pack Fruit With Simple Syrup

or poke around in the cooking basics category to your right

or try the search bar.

Happy Jamming.

More blueberry recipes are on their way. Feel free to e-mail me your favorite blueberry recipe, so we can share it here.

Please let us know how your blubarb jam comes out. Questions, concerns or horrible, but delicious mishaps are always welcome.


Strawberry-Rhubarb Jam — without added pectin


Good morning. I’m glad you could join me. Grab an old apron from the linen closet and join me to make delicious Strawberry Rhubarb Jam.

If you are new to jam making, you might want to skim the Jam tutorials first. The links are at the bottom.

Strawberry Rhubarb Jam

Ingredients:

3 cups Strawberries, hulled and mashed

3 cups rhubarb, finely diced

5 cups of sugar

Procedure:

1. Mash berries and dices rhubarb.

Mash the strawberries to extract all their lovely flavor. Using a very sharp knife, cut up the rhubarb into tiny pieces.

2. Mix strawberries and rhubarb with the sugar in a large pot.

It may seem silly , but a large pasta pot is best to avoid a big boiled over mess.

3. Cook to a rolling boil, stirring frequently.

4. At rolling boil, reduce temperature to keep the mixture boiling– just not too furiously.

Cook forever, maybe 30 or 40 minutes, while you only scrape the sides and checking that the bottom is not sticking.

5. Check for sheeting

When the jam pulls together in a thick gloppy drip, remove from heat.

6. Skim any foam.

7. Put in sterilized canning jars.

8. Process for 20 minutes.

Don’t forget to add 1 additional minute of water bath time for every 1000 ft. you are above sea level.

Other tutorials in the easy canning series:

How To Make Jam — A Beginner Tutorial

How To Make Jam — The Canning Supplies

How To Make Jam — The Easy Canning Process

How to Raw Pack Fruit With Simple Syrup

Strawberry Lemonade

Blubarb Jam — Blueberry Rhubarb Jam without added pectin

If you are a jam maker stopping in for a visit, how does your recipe differ? We are always open to hints, and recommendations.

How To Raw ( Uncooked) Pack Fruit In Simple Syrup — Another Tutorial


If you want to preserve fruits, without sacrificing the fresh fruit flavor. Raw packing with simple sugar syrup is the way to go.

The most common or the favorites to pack this way seem to be plums, pears, and peaches. Later in the season I will discuss these, but this evening we will discuss the littler fruit coming into season.

Following all the rules about sterilizing and processing (click here for that,) you seal in that fresh flavor with out loosing the fruits’ lovely texture.

Here’s what to do.

1. Fill the canning jar just up to the neck with the rinsed and drained fruit.

2. Fill the canning jar just up to the neck with a simple syrup (recipe follows)

3. Cover.

4. Process.

Blueberries, Cranberries, Currants, Gooseberries, Elderberries (presumably mulberries, Jen) — in pints 15 minutes; in quarts 20 minutes

Altitude adjustments — don’t forget to add 1 minutes to the processing time for every 1000 ft above sea level that you are.

What about the syrup?

Well, there are 3 basic kinds, light, medium and heavy syrup.

The syrup recipe you use depends on the sweetness of the fruit. Jen and her super sweet mulberries will probably want a light syrup, while cranberries might call for a richer, more sugary syrup.

Note: feel free to substitute honey for half the sugar in any of the following, if your a honey fan, that is.

Yield: 5 cups (each quart of fruit may take somewhere in the neighborhood of 1 to 2 cups of syrup.

Light Syrup (Simple Syrup)

2 cups sugar ( or 1 cup sugar + 1 cup honey, for example )

4 cups water

Medium Syrup

2 & 3/4 cup sugar ( gee, I wish I knew how to do the little fraction do-hickey on this computer)

3 & 1/2 cups water

Heavy Syrup

3 & 1/2 cups sugar

3 cups water

Procedure:

1. Mix the sugar and water in a pan and let it soak for about 10 minutes without heat.

2. Over low heat, stir the mixture until the sugar dissolves.

3. Increase the heat to bring the mixture to a boil. Just briefly to get rid of the gritty texture.

4. Lower the heat and keep warm until you are ready to use it.

Other in the beginning canning series:

How To Make Jam — A Beginner Tutorial

How To Make Jam — The Canning Supplies

How To Make Jam — The Easy Canning Process

Strawberry-Rhubarb Jam — without added pectin

Strawberry Lemonade

Neighborhood Question: Jam troubleshooting


Well, it seems that Jen has harvested her mulberries, but has stumbled into a new problem. Let’s see if we can help her out.

Well, Nan, I made some Mulberry Jam(Jelly?) today… I had 2 cups of Mulberries (without them having been crushed yet) and I only used 1/2 cup of sugar & almost a whole tablespoon of lemon juice (I ran out). Anyway, there was no foaming at all. Is that because I cut the sugar so much? Also, there was no sheeting, actually it wasn’t very liquid at all whenever I was done, just lumpy sugary spoonfuls of crushed berries. Maybe I didn’t crush them enough, but actually I took your advice & mashed them all up first, but then later I used my immersion blender because Mulberries have stems still attached that are fine to eat, but I thought it would be more appetizing to chop them into bits. ANYWAY… it tastes great, but there was no frothing/foaming or sheeting & it is not liquidy at ALL. I don’t know what I would change next time for it to be more like a jam… but it does really taste great. So, what do you think?

Admittedly, I no nothing about mulberries and can’t seem to find them in any of my jammin’ books. So we are working on theory alone. At least until some knowledgable reader writes in.

What makes jam firm up?

1. the natural pectin in the fruit

2. the acidity of the fruit ( which in Jen’s case was suplimented by lemon juice

3. sugar

In my handy little chart that mentions the pectin levels of nifty stuff like figs, guava and quince, there is no mention of mulberries. None. We are S.O.L. and on our own.

Note: 6-19-09 I just deleted a chunk of this because I read Jen’s problem completely backwards.  I will try to rewrite as soon as I can.

Readers, any thoughts or experiences with mulberry jam?

I vote you mix the whole mess with iced tea, lemonade or iced vodka — for when you have completely given up trying.

Others in the beginner canning series:

How To Make Jam — A Beginner Tutorial

How To Make Jam — The Canning Supplies

How To Make Jam — The Easy Canning Process

Strawberry-Rhubarb Jam — without added pectin

How to Raw Pack Fruit With Simple Syrup

Strawberry Lemonade

How To Make Jam — The Easy Canning Process


I’m ever so happy to see you today. Grab a cup of coffee and join me in the kitchen for our beginner canning tutorial.

Okay, so you’ve tried your little test batch, adjusted the sugar and are ready to can like crazy. Just wait ’til you open one of your long term storage jars on some blustrous winter morning. All the tastes of Summer. Yum!

Here were the first steps, in case you missed them:

How To Make Jam — A Beginner Tutorial

How To Make Jam — The Canning Supplies

Here we go:

1. Wash everything.

Every pot, spoon, tong, tool, jar, dome lid and band. Plus, every surface you might possibly use.

2. Place mostly dried jars, on their sides, in a slow oven ( 200 degrees Fahrenheit ) for one hour to sterilize a load of jar at once.

3. Meanwhile place all the tools, dome lids and bands in a pot of water no cooler than 180 degrees Farenheit for no less than 15 minutes.

3a. Set stock pot of water for water bath on high so it comes to a boil just before, your jars go into it. Yeah, this can take a while.

4. Make the jam of your choice.

5. After you skim any foam from the surface, pour the wicked hot jam into jars, using a canning funnel to keep things clean. This is called hot packing.

6. Using the magnetic lid lifter, place a dome lid on each hot jar.

7. Using the magnetic lid lifter to remove the bands from the scalding water, place them over each band.

8. Dip your hands in a giant bowl of ice water for a moment and screw on each band. Use a jar wrench to tighten, if you have one.

Note: If you have delicate hands, you may need to thrust your hands back into the icewater between each jar you tighten.

9. Place the jars into the boiling water bath.

Note: there should either be a canning rack or a bunch of band lids on the bottom of the water bath to prevent the jars from directly touching the bottom of the pot. Also, there should be at least 1 inch of water above the tops of the jars.

10. Process for 15 minutes.

Yup, that just means leave the jars in the boiling water bath for 15 minutes.

Altitude adjustment: For every 1000 ft. you are above sea level, add 1 minute.

So for example: I live at 1050 ft. so I process my jam for 16 minutes. High Mountain Muse probably processes hers for a year and a half way up there on her mountain top.

11. Using the jar lifters, take the jars out of the water and set them to cool on whatever clean flat surface is left.

12. As the jars cool listen for that delightful popping sound of each jar sealing. You can tell it is sealed when you run your finger over the dome lid and it has sucked down. Man, that is a satisfying sound!

There is nothing more satisfying than seeing a rainbow of sparkly jams all set to nourish your family until next canning season.

Now, who’s baking the biscuits?

How To Make Jam — A Beginner Tutorial


Strawberry, blueberry, currant, raspberry, blackberry,boysenberry, loganberry, gooseberry, ad infinitum. This is the basic any-berry method.

Simple jam made without store bought pectin requires only three ingredients: fruit, sugar, lemon juice. Simple and inexpensive, particularly if you are growing your own fruit.

Making your own preserves is one of those projects that you end up saying, ” Wow! I didn’t know it was that simple.” It is.

You could use store bought pectin like Certo or Sure-jell, but here are a few reason not to.

1. Using store-bought pectin drive up the cost per serving. Alot.

2. Contrary to a what a popular jam site says, using store bought pectin requires more sugar than basic country jam. More sugar, more expensive, less healthy.

Do let’s dive in.

Strawberry jam, blueberry jam, raspberry jam, any berry jam.

Ingredients:

1 cup of crushed fruit

1 cup sugar

1 Tablespoon lemon juice

Procedure:

1. Crush the fruit.

Some recipes will try to encourage you to throw the fruit in a blender or food processor. Don’t. The resulting jam ends up with a very hollow flavor.

Crush the fruit with a potato masher or even a super clean soup can to extract all that fresh berry flavor.

2. Stir all the ingredients together in a ridiculously large non-aluminum (non-reactive) pot.

These days most modern pots are not aluminum.

For this particular recipe, I would use the deepest sauce pot I own. Not quite a stock pot, but nice and deep.

Why such a big pot?

Well, as you bring the jam to a boil, it will froth up like crazy. Even as much as 3 times its original volume.

3. Bring it to a boil over medium high heat, stirring frequently.

Watch it. If the jam is going to boil over, this is the time. Some people add a teaspoon of butter to reduce foaming, but I have a use for the foam so I never add butter. Your choice.

4. Reduce heat to maintain a gentle boil. Stop stirring.

Reduce the heat so the the bubbles keep coming up, but nothing too furious.

Some people stir through the whole process. I don’t. You want to occasionally draw the spoon through to be sure your not burning the bottom. But if you stir the whole time, you are reducing the temperature and increasing the cooking time. I am just to busy for that silliness.

However, if you are terrified of burning it and this is your first time, there is a comfort to stirring constantly. Your choice.

4. As the jam starts to thicken, test for sheeting.

“Test for what?!”

All right, now settle down.

Sheeting is simply the name for how the jam appears as it drips off the spoon.

I use a non-slotted metal spoon. Scoop up some of the boiling jam and slowly dump it back in. It is the last little bit that you are going to watch.

As the jam is just starting out, you will notice that it drips off the spoon in several places.

When the jam is ready it will “sheet.” The drips will pull towards one another to make a more gloppy big drop. As the drops pull towards one another that gooey bit of jam between them is the “sheet.”

I will try to capture a picture of in the next couple of weeks as strawberries come into season here.

6. Remove from heat and skim off the foam.

Using a large metal stirring spoon skim the foam off the top of the jam. Most people dump it, but I reserve it for another goodie.

Time to make a decision.

Are you going to eat it in the next couple if weeks or would you like to can it for much later?

Today, I will assume you are going to eat this first delicious attempt. A post on processing will follow.

If you are going to eat it relatively soon or you are testing the sugar content (more on this later,) simply pour it into any clean glass or pottery container. Not plastic, ’cause it just might melt. If you let the jam cool in the pot a bit, a clean sour cream container would work fine. Pop it in the frig. You are done.

Now, who is going to do the dishes?

Troubleshooting:

Too sweet or too tart– everyone has different tastes plus every year the berries are slightly different. Try this recipe then increase or decrease the sugar from there. I usually find this a bit sweet for my strawberries, but better with strawberry-rhubarb or blueberry. Don’t be afraid to play with it. That is how you learn to make the best jam.

Yes, the more little batches you make the better you will get.

Too runny — it wasn’t cooked long enough. Call it a “sauce” and use it on waffles or over ice cream. My first jam experience resulted in 6 pints of blueberry sauce. It was delicious.

What to do with the skimmed off foam:

Fold it into whipped cream to ice a cake.

Mix it with cream cheese to make a delicious fruit dip.

Fling it at your enemies. It sticks!

Smear it onto waffles immediately and invite me over.

Frugal Berry sources:

Inexpensive jam doesn’t come from store bought berries. Here are some other ideas.

Your garden

Farmers’ Market — especially just at closing time. You just might be able to strike a good deal, because the farmer wants to unload them and not take them back to the farm

Pick-your-own — check for local U-pick places by calling your county extension agent or try these links:

Pick Your Own.org

or

Local Harvest.org

Other beginning canning tutorials:

How To Make Jam — The Canning Supplies

How To Make Jam — The Easy Canning Process

Strawberry-Rhubarb Jam — without added pectin

How to Raw Pack Fruit With Simple Syrup

Strawberry Lemonade

Blubarb Jam — Blueberry Rhubarb Jam without added pectin

What are you going to try?

Any problems or questions?

Great Depression Recipes: Rhubarb Tapioca


Keep rhubarb pieces petite since tapioca is little, too.

Keep rhubarb pieces petite since tapioca is little, too.

Join me as I head back to the rhubarb patch and we shall make some goodies.

As I have gotten a lot of requests for more of this kind of thing, here is another Great Depression recipe courtesy of the USDA circa the 1930s.

And remember, if this doesn’t suit your taste, check the Cooking/Baking Basics or Waiting-For-Payday Categories at the right for other ideas. Or try the “search” bar above the little calendar.

Rhubarb Tapioca

hm … probably the two most mysterious foods in one recipe, which, of course, means we have to try it.

Ingredients:

4 cups Rhubarb, cut into little pieces

2 cups Water, hot

1/2 cup quick-cooking Tapioca ( Isn’t it all quick cooking these days, 80 years later? Who knows? Check the box.)

1 + 1/2 cups Sugar

1/2 teaspoon Salt

Procedure:

1. In the top of a double boiler, over steam, stir the rhubarb, water and tapioca for about 15 minutes. No double boiler? Click here to make do.

2. Stir in the sugar and salt.

3. Cook for about 5 more minutes, until the tapioca is clear and the rhubarb is tender.

4. Chill thoroughly and serve it plain, with whipped cream or, perhaps garnished with a strawberry slice or two.

More rhubarb  harvest, storage and recipes to come.

Now here is the big question:

I never buy tapioca, but I always seem to have it. Why is that?

Does this happen to anyone else?

Making Do: How To Make A Double Boiler


Left: store bought double boiler. Right: homemade version that works just as lovely.

Left: store bought double boiler. Right: homemade version that works just as lovely.

Hello there!

So, you bumped into a recipe that calls for using a double boiler and your stuck. hm…

Yes, they can be expensive. And no you probably shouldn’t try that recipe without one. Usually by the time a recipe actually calls for a double boiler, it is sensitive enough to need one.

Here’s what to do:

Grab a relatively small sauce pot and find a heat safe bowl that will fit on top of it. When you fill the bottom ( the boiler part of you double boiler ) make sure that the water line is well below the bowl as it sits on top. It is the steam or heat from the water that warms the bowl and not the actual water.

I have functioned without a double boiler for years. Only recently did I receive one as a Christmas gift. While it is very nice, it tends to live in the back of the cabinet. If I am in a rush, I still just plop a bowl on top of whatever pot is closest at hand.

If you require a lid, any one that fits is fine or just try placing a plate on top.

Making do made easy. Tada!

BTW, you’ll need a double boiler for tonight’s Great Depression Recipe: Rhubarb Tapioca.

Great Depression Recipes: Rhubarb Crunch


Freshly tugged from the garden, rhubarb awaits chopping.

Freshly tugged from the garden, rhubarb awaits chopping.

(Neighbor Nancy wipes the tiniest glisten of drool from the corner of her mouth as she shares this recipe. While the aroma of a fresh batch of Rhubarb Crunch fills her little home, she digs in the freezer for vanilla ice cream.)

Ah, rhubarb crunch time. It means that spring is officially here. It means that I must make sure the strawberries are doing well. For all too soon, the last of the rhubarb will be mixed with the first of the strawberries to make batches of Strawberry Rhubarb jam for Christmas presents.

From my earliest childhood memories, Spring covered dish Suppers always required a batch of Rhubarb Crunch.

I have had it covered in cream, drizzled with vanilla sauce. Hot. Cold. Scraped from the final bits of the pan. But, hot out of the oven with a single scoop of homemade vanilla ice cream … (sigh) … heavenly.

So from the depths of the family recipe box…(oh my, is this a crusty well-loved recipe card?! ) … here we go.

Rhubarb Crunch

Ingredients:

Crunch bottom and topping:

1+1/4 cup Flour

1 cup rolled Oats, quick or regular

1+1/4 cup Brown Sugar

10 Tablespoons Butter, melted

Fruit Mixture:

4 heaping cups Rhubarb, diced

1 cup Sugar

2 Tablespoons Cornstarch

1 cup Water

1 teaspoon Vanilla

Procedure:

In a medium bowl, combine flour, oats, brown sugar, and melted butter.

Press about half of this mixture into the bottom of a 9″x 13″pan. Set the rest aside.

Cover with all the diced rhubarb. Set aside

In a small sauce pan, combine the white sugar and cornstarch.

Over medium low heat, stir in the water. Heat and stir, until it boils and becomes clear and smooth.

Remove from heat and stir in the vanilla. Pour the entire mixture over the rhubarb in the pan.

Cover with the remaining oat mixture. This, of course is the “crunch” part.

Bake at 350 degrees Fahrenheit ( a medium oven ) for 1 hour.

Serve it warm or cold.

Top it with cream, vanilla sauce or ice cream.

Warning: Beware of the Rhubarb Crunch phenomenon. Do not tell jokes while eating this dessert, because as you laugh,it will feel like your jaw will blow off. The more you laugh the more it hurts. No one knows why and it happens every time.

So, with what are you going to top your batch?

How To Plant Potatoes In Containers — Tons Of Options


Whether you are trying to avoid contaminated soil or teach the whole first grade where in tar-nation their food comes from, growing potatoes in containers is a fascinating pursuit.

Potatoes are nifty in that all the good stuff is going on under ground away from your curious eyes. Unless you are planting them in those giant clear plastic snack barrel, you never really know what’s going on under there until you dig ’em up. Surprise! There they are.

Let’s take a look at a variety on container methods.

Just click the link that interests you.

Growing Potatoes …

..in Straw — highly recommended for busy, busy teachers or anyone else that wants perfect, no-dig potatoes. Notice that the timing mentioned is for a specific locale. Now, combine this idea with any container below.

..in a Plastic Bag — plus good basic potato growing info.

…in Pots

… in Tires

… in a Garbage Can

… in a Wire Cage — perfect for those odd pieces ( 10 feet ) of welded wire or chicken wire left over from some other project

… in Biodegradable Boxeslook about half way down the page

or simply

… in a Bag of Compost.

For more on the basics of potato growing, I highly recommend Cornell’s clear, concise guide for the home gardener. Click here for potatoes.

For more gardening articles, check the beginner gardening category on the right.

Happy planting!

Any other ideas?