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« April Giveaway | Main | Grassroots Grandma marketing squad »
Sunday
Apr182010

Herb-y Hancock Street

It’s time! April is roaring along. Sunshine and stout, cool breezes outside; kitchen pinging inside with this month’s can jam ingredient: Herbs!

Bebop-a-rebop-a-rhubarb pie

Garrison Keillor inspired me to stake claim to my Minnesotan heritage with the stalk-y pink rods fondly jingled in his show, A Prairie Home Companion: Rhubarb! (otherwise, it’d be ketchup…hmm…herb ketchup actually sounds good.)

I wasn’t sure what to make with this sourpatch, celery-like veggie-fruit (rhubarb), since I can’t say I’d ever tried it. And then, which flavor compliments? Fresh herbs or dried, edible flowers? A major tasting session was in order.

get your tastebuds ready, super-small batchessweet researchthe pretty (but weird tasting) award goes to…Lavender

This tasting experiment brought two things to my attention:

1. It is so ridiculously easy to make a tiny batch of preserves/jam for immediate consumption (within a couple weeks). What a great idea if you don’t have a ton of fruit, don’t feel like pulling out the canner and jars or have just enough time to impress your teatime guests with a just-made spread. I used one stalk of rhubarb (and adjusted, small proportions of rest of ingredients, below) and parceled the mixture into 5 cups with different herbs/flowers awaiting tasting.

2. I don’t think anyone wants to eat actual lavender buds; they’re better contained in underwear drawer sachets. However, a lavender syrup (from an infusion) might be a fun afternoon experiment.

Verdict

Alas, out of sheer indecision, I did two different batches. I couldn’t decide which I liked more from my taste-testing. So, hell, I made both. My friend Julia, of What Julia Ate, granted me a Jam Ninja name: Double-batch Kick-ass. What dub’est thou for thine own Jam Ninja name?!

Okay, let’s get on with it, recipes for your own rhubarb business:

I modified (and halved) Linda Ziedrich’s Rhubarb-Rose Preserves recipe from The Joy of Jams, Jellies & Other Sweet Preserves (my new fave book, by the way, cheers to the Tigress for turning me onto her rogue/practical style.) In this book I read about how rhubarb is a high acid ‘fruit’ (it’s technically a vegetable) and thus felt safe swapping herbs/dried flowers in place of the rose petals.

Rhubarb Sage Preserves

Contestant #1: rhubarb sage preserves1lb rhubarb (about 2-1/2 cups), sliced in 1/2 inch cross sections

1-1/2 cups sugar

1 tablespoon strained lemon juice

about 6 or 7 sage leaves, minced finely

Method: Cut rhubarb and combine with sugar to sit overnight in a heavy-bottomed pot or for at least 6 hours. After most of the sugar has dissolved, add lemon juice and sage and heat mixture over medium heat. Stir to keep sugar from scorching the bottom of the pan. It will take about 10 minutes for the mixture to thicken up. Remove pan from heat and let it sit for 5 minutes before ladling it into hot jars. Process for 15 minutes in waterbath canner.

Rhubarb Hibiscus Preservescontestant #2: hibiscus rhubarb preserves

I think you could do the hibiscus a couple different ways. I toyed with making a hibiscus water, and dropping in pieces of the re-constituted flowers for flare; but when I munched on the tasting sample, which had pieces of pseudo-reconstituted flowers, I didn’t mind the texture. I opted to chop the dried flowers up as finely as I could, and throw them in to reconstitute while the preserves cooked.

1lb rhubarb (about 2-1/2 cups), sliced in 1/2 inch cross sections

1-1/2 cups sugar

1 tablespoon strained lemon juice

approx 1/3 cup dried whole hibiscus flowers, chopped finely

Method: same as above

The official run-down? Two hours morning labor, an extremely low-stress method and definitely my most successful sweets preserving thus far…I’ll count this as a win.

Reader Comments (10)

Rhubarb and hibiscus seems an inspired combination. I have a friend whose speciality is sorrel punch, the caribbean drink made from dried hibiscus flowers, and it is fantastic. I'd never thought of using it in preserves but wow, what a great idea and it has a lovely depth of colour.

April 18, 2010 | Unregistered CommenterGloria

Thanks, for the shout, Jam Ninja! We are on the same page, sister. My april canjam has hibiscus, too! These are both so gorgeous. Sage and hibiscus are both great ideas and sound so good! They also look so pretty, flecks of green and that dark juicy red. Kudos!

April 18, 2010 | Unregistered CommenterJulia

I love your idea of making a super-small batch for taste-testing purposes. Smart! The rhubarb hibiscus is really calling me. I grow hibiscus in my kitchen and have been wondering whether I can get away with growing rhubarb here (we're in a western climate zone that's iffy for it). I know I can find it at the farmer's market or store bought, though. Thanks for inspiring!

April 18, 2010 | Unregistered CommenterShae

Mmm, rhubarb jam sounds delicious, and I love the beautiful color of it with the hibiscus! I'm think this would be great over some French Toast...might have to do some soon!

April 20, 2010 | Unregistered Commenterleena!

Thanks my dears! I brought the hibiscus preserves to a party last night and lo and behold: the little jar was emptied, to the last gooey drop!

April 22, 2010 | Registered CommenterKate

these look great kate! some of my favorite jams of all time have been rhubarb infused with some such herb or another. good on you and your success! :)

April 24, 2010 | Unregistered Commentertigress

i was inspired by the sage version to make it with rosemary (mostly b/c my sage plant can't currently spare any leaves) - it tasted fantastic and i look forward to making it properly!

May 10, 2010 | Unregistered Commenterjulia f

Great news Julia, I love that you took off with it based on what you had available!

May 10, 2010 | Registered CommenterKate

where can i find dried hibiscus flowers for culinary use? thanks!

April 26, 2011 | Unregistered Commentermartamc

Your rhubarb-sage preserve is fully fantastic and bright as sunshine. Thank you for the inspiration.

May 5, 2011 | Unregistered Commentertata

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