Tuesday, June 26, 2007

canning again

Today I made a small batch of Rhubarb Lemon Jam. So tart and tangy. So delicious. No picture because it wouldn't look that different from yesterdays.

Recipe? I'm glad you asked

Rhubarb Lemon Jam

2 pounds of rhubarb
1 thin peel of a lemon (no pith - the white stuff)
1/2 C. water

bring to a boil then simmer covered for 30 minutes

add 2 1/2 C. of sugar

raise heat and cook on medium-high for 20 minutes

process in sterilized jars in hot water bath for 10 minutes


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