Jam Notes: Rhubarb & Cherries — Oh So Good!

June 2014

CanningCraft Creates: Sweet Cherry-Rhubarb Jam

By Allison Carroll Duffy, Author of Preserving with Pomona's Pectin (Fair Winds Press, June 2013)

Allison's son cutting rhubarb
Allison's son cutting rhubarb

I love rhubarb season. Here in Maine, rhubarb is one of the earliest fresh green edibles to emerge from the soil each spring, so it's always a much-anticipated treat.  It's delicious in pie, in jam, or simply stewed with a little honey.

Allison Carroll Duffy
Allison Carroll Duffy

Its sour, slightly astringent tang also makes it a perfect partner for sweeter fruits.  Strawberries and rhubarb are a classic combination, but lately I've been itching to try some other pairings.  Sweet cherries are a favorite of mine, and while they're not in season here in Maine yet, some readers in warmer climates may have local cherries available, so I thought I'd give Cherry-Rhubarb Jam a go. . .

CanningCraft Creates: Sweet Cherry-Rhubarb Jam: Complete blog post with recipe from Allison Carroll Duffy

Sweet Cherry-Rhubarb Jam: Recipe only

What Is A Preserve?

Preserves on bagel
Strawberry-Vanilla Preserves from Preserving with Pomona's Pectin

Learn about Preserves and get the recipe for Strawberry-Vanilla Preserves.





phone ringingTales from the Jamline . . .

Rrrrring! goes the telephone. "HELP," says the caller -- "I used Turbinado sugar to make my jam and the pectin clumped when I added it to the hot fruit mixture. What happened?"

large sugar crystals
Example of large sugar crystals. Photo by warrenski flickr.com

Because Pomona's Pectin is pure pectin powder and not already mixed with sugar or dextrose, it will clump when it comes into contact with liquid.

That's why it's necessary to mix the pectin thoroughly into the sweetener or dissolve it in hot water or juice in a blender before adding it to the hot fruit mixture.

More about how to use Turbinado or other large-crystal sugars.


Master Food Preservers Have a Mission –

Teaching About Canning Safety

With the current explosion of interest in home food preservation – be it pickling, jamming, fermenting, or freezing – where are home preservers supposed to go for answers to their questions? Who out there has the most up-to-date understanding of food safety issues and approved practices?

Yes, you guessed it – your local Master Food Preserver (or MFP), trained by your local County Extension Office, and now a willing volunteer to answer your questions over the phone; teach classes; staff tables at Farmers’ Markets, County Fairs, and other such venues; and even make presentations to church groups and other organizations.

Learn more about Master Food Preservers and how to become an MFP.

The Jam (S)Pot
Puts the Spotlight on a Pomona’s Jam Maker

Katharine at the market

Katharine Salzberger, Jam Maker in Chief for her small and successful business (Oh, Wow! Gourmet Foods) in Longmont, Colorado, began making jam in 2013. Looking for a way to preserve her garden produce, especially the fresh herbs, she came up with low-sugar "herbal fruit spreads," like Blueberry Basil, Strawberry Mint, Peach Ginger, and Four Berry Rosemary.

Continue reading about Katharine's business and her advice for starting your own jam-making business . . .

See the complete, original Jam Notes.

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