I’m breaking up with jelly & jam.
There’s a new love in my life that doesn’t require all that sugary baggage, babysitting, and tricky pectin. Will it set up or won’t it? Should I remake it or let it sit longer?
And that love? It’s none other than fruit butter.
And here I thought our affair was a autumnal fling consisting of the apple & pumpkin varieties! Well no longer! Rhubarb Butter brings fruit butters right on into spring and makes for a mighty fine introduction to rhubarb if I do say so myself.
And I can say so because I had never eaten rhubarb before and was quite scared of it! Turns out that rhubarb isn’t that bad at all!
As spring approached I was apprehensive about what to do with it when it came up and whether it wouldn’t be a waste of perfectly good garden space and now that I took the plunge, I’m glad that the rhubarb plants weren’t plowed under last fall as we planned to do!
Sometimes procrastination can be a good thing!
Preserving fresh fruit really couldn’t get any easier. Literally toss it in the pot, bring it to a simmer, and walk away for 45 minutes. When it’s done, run it through your foley food mill – an incredibly handy little kitchen tool- Mine is 15 years old, well used, and still going strong! When you’re done either refrigerate it or if space is at a premium, can it in a water bath for 10 minutes for pints. This recipe should make about 4 pints.
- 7 1/2 cups rhubarb, chopped (about a pound and a half)
- 2 ¾ cups sucanat (Buy it here) or brown sugar
- 2 cups water
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ginger, heaping
- 3 teaspoons vanilla
- Stir all ingredients together in a saucepan.
- Bring to a simmer over medium heat.
- Reduce to low and simmer for 45 minutes.
- Process through a foley food mill, discarding the stringy pulp
- Store in the refrigerator.
- To can it, fill pint jars with 1/4” headspace and process in a waterbath for 10 min.