Roasted Rhubarb Ketchup

If you love rhubarb and you like to eat ketchup with your food, this is one of those things you simply must make!

It's a fun project, full of good smells like earthy vegetables roasting and sweet-spicy sauce simmering. Make this when you have the time and the inclination. You will be rewarded with the prettiest jars of condiments to show off on your shelf. 

This recipe is based on the Roasted Rhubarb Ketchup recipe in The River Cottage Preserves Handbook, but I changed the spices a bit. Their book is chock full of inspiring recipes. Highly recommended!

Makes ~2-3 half-pints

• 2 lbs fresh rhubarb 
• 1/2 cup red onion, chopped 
• 2 garlic cloves, chopped
• 4 TBS cider vinegar
• 2 TBS lemon juice
  
• 1/4 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/8 tsp celery seed

1. Preheat oven to 350 degrees.

2. Remove any green leaves -- they're toxic -- or root ends from rhubarb, then chop into large chunks.

3. Place rhubarb, red onion and garlic into a roasting pan, place in oven and roast for approximately one hour, stirring every 15 minutes. You will know it's completely cooked when the vegetables becomes mushy.

Note: While you are waiting for the rhubarb to roast you should prepare your canning jars!

4. Place food mill or sieve over a heavy-bottomed sauce pan. Scoop contents of roasting pan (liquids and solids) into a food mill (or a food sieve) and puree until most of the mixture is in the sauce pan. Some pulp will remain in the food mill (or food sieve). Compost or discard of the pulp.

5. Add remaining ingredients to sauce pan and cook for 15-20 minutes covered over LOW heat, stirring often to be sure it isn't sticking to the bottom of the pan. The reason for covering the mixture is to prevent burns & stains from the simmering ketchup, which has a tendency to splatter.

6. Remove from heat and ladle into jars. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean with a dry paper towel. 

7.  At this point you can either  cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months, or in the freezer for up to 6 months) or you can process by following these steps:

8. Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.

9. Ladle into jars, and process in a Boiling Water Bath, 20 minutes for half-pint jars, and 15 minutes for 4 oz. jars. (If needed, add extra hot water to be sure jars are completley submerged before covering Boiling Water Bath Canner with the lid.)

10. Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.

11. If jars lids seal, store them in a cool, dark place for up to one year.

Note: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and use within one month.

Step-by-step photos

Apricot~Pineapple Jam

Growing up this was my favorite jam, even though I'd only ever tasted the commercially-made kind. 

A few years ago (at that point a seasoned jam-maker) I found myself with 2 extra pounds of fresh apricots and a fresh pineapple sitting next to each other on my counter. A light bulb went off in my head: what took me so long to put these two together myself? I went to work creating my very own Apricot~Pineapple Jam.

This recipe, while it appears simple, is a real winner. It's amazing to me that with a bit of skill and plenty of heat, 4 common ingredients can be turned into something so lusciously delicious.

Makes ~5 half pints

• 4 cups apricots, (mixture of ripe and barely-ripe fruit, pitted and chopped)
• 2 cups (about 1 pound) fresh pineapple, cut into chunks 
• 1 fresh lemon, zested and juiced
• 3 cups white sugar

Note: Prepare canning jars before starting your preserving project.

1.) Combine chopped apricots, pineapple chunks and lemon zest plus lemon juice in a heavy-bottomed non-reactive saucepan.

2.) Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently to reduce foaming. After about 10 minutes the fruit should be softening and you can periodically mash the chunks with a potato masher if you want smaller pieces.

3.) Add the sugar slowly, again stirring to prevent the mixture from sticking to the bottom of the pan. Boil for 10-15 more minutes, stirring, until the jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.

4.) Ladle jam into clean hot jars to within 1/4" of the top, and use a plastic knife to pop any bubbles that appear in the jam.

5.) Wipe rims spotlessly clean using a damp paper towl.

6.) Place a sealing lid on top of jar then screw a band onto the jar until it's "fingertip-tight".

7.) Process for 10 minutes in a Boiling Water Bath. 

8.) Turn kettle off and let jars rest in kettle for 5 more minutes.

9.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

10.) Let rest for 24 hours, then check for proper seal before storing.  

> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening. 

Boozy Bing Cherries

    Organic Bing cherries are my choice for this recipe because they are the most readily available at our local markets, but you can use other sweet cherries with equally great results. Use them when they are firm and perfectly-ripe. No need to stem or pit these...just wash them well.

Serve as a garnish in cocktails, on a cheese platter, or plop one on top your grown-up ice cream sundae.

Makes ~1 quart or 2 pints 

• 1 pound sweet cherries such as Bings, rinsed & drained*
• 1/2 cup white sugar 
• 1/2 cup water
• ~1/2 cup Brandy
• 1 vanilla bean

1.) Prick each cherry all over with a sterilized needle then pack them firmly into a clean quart jar or 2 pint jars. 

2.) Combine sugar and water in a large non-reactive saucepan and bring to a boil, stirring to dissolve sugar.

3.) Remove from heat and pour syrup slowly over cherries. The jar should be half-full with syrup.

4.) Fill to the top of the jar(s) with brandy and add a whole vanilla bean vertically into the jar, if desired. (Cut vanilla bean in half if using pint-size jars.)

5.) Place a lid on the jar(s) and seal tightly, then place in the refrigerator for at least a week of up to 6 months. Check occasionally to be sure the fruit is covered entirely with brandy/syrup mixture. 

Note: When the cherries are gone, don't forget to use that delicious leftover syrup for something. Be creative! My mom would have probably suggested one heaping spoonful for a cough, a cold, or whatever ails you.

*You can leave the pits in and the stems on the cherries. 

Step-by-step photos for making Boozy Bing Cherries

Sweet~Hot Jalapeno Slices

Be careful when making these. Wear gloves. Use proper ventilation. Don't cross-contaminate your cutting boards; I actually have a cheap cutting board with the words "JALAPENOS ONLY" written on it in permanent marker. But take the extra precautions and make these if you like the combo of sweet & spicy.

Hotsy-totsy tasty treats!

Makes about 2 pints

• 2 lbs. (about 2 dozen) jalapeno peppers, sliced
• 1 Tablespoon garlic, chopped
• 1 cup distilled white OR apple cider vinegar
• 1 cup white sugar
• 1 teaspoon "canning & pickling" salt

1.) Prepare canning jars before starting your preserving project.

2.) Combine all ingredients EXCEPT peppers in a large non-reactive saucepan or stockpot (not aluminum) and bring to a boil, stirring to dissolve sugar. Add jalapeno pepper slices and bring to a boil again, then reduce heat to simmer.

3.) Simmer slices for 5 minutes, with the exhaust fan ON and the window OPEN. Failure to use proper ventilation this will result in an experience similar to being maced.  

4.) Ladle peppers into sterilized pint or half-pint jars and pop any air bubbles with a chopstick or a plastic knife.

5.) Wipe rims cleans with a damp paper towel.

6.) Place a sealing lid on top of jar then screw a band onto the jar until it's "fingertip-tight".

7.) Process for 10 minutes in a Boiling Water Bath. 

8.) Turn kettle off and let jars rest in kettle for 5 more minutes.

9.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

10.) Let rest for 24 hours, then check for proper seal before storing.  

> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening. 

Rhubarb~Grapefruit Preserves

     This recipe is a 2 step process. Mix all of the ingredients together and let them sit (to macerate) for as few as 2 hours, or even overnight. Letting these ingredients macerate draws the juices out of the rhubarb and tightens up it's texture, which is a good thing when you're going to cook it, or it might get mushy. All those juices blend with the sugar to create a sumptuous syrup. 

Note: You can use between 1 and 2 cups of sugar, but I use 2 cups cuz I love this preserve for what it is, both sweet AND tart!)

Makes ~one pint, but I prefer to put it up in 4 - 4 oz. jars

• 1 pound rhubarb stalks, sliced in 1/2" chunks
• 1 good-sized organic grapefruit
• 1 - 2 cups white sugar 

1.) Prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions. (If macerating the fruit & sugar mixture overnight, you will want to wait until the next day to prepare the jars.)

2.) Place rhubarb chunks in a large bowl, then zest entire grapefruit over the rhubarb chunks. Next slice the grapefruit in half and squeeze every last drop of juice over the rhubarb/zest mixture.  

3.) Add desired amount of sugar, stir together until well mixed, cover, then place the bowl in the refrigerator for a couple hours (or even overnight.)

4.) After a syrup has formed in the bottom of the bowl, stir well to be sure the sugar from the bottom of the bowl is incorporated, then pour this mixture into a heavy-bottomed non-reactive saucepan. (Don't use an aluminum, copper, or cast iron pan when cooking with citrus juice.) 

5.) Bring to a boil over medium heat, stirring gently, and once boiling, cook for about 10 minutes or until the preserves are thickened to your liking. 

6.) Ladle into clean jars, run a table knife around the edges to remove any air bubbles, and then wipe rims spotlessly clean.

7.) Wipe rims cleans with a damp paper towel.

8.) Place a sealing lid on top of jar then screw a band onto the jar until it's "fingertip-tight".

9.) Process for 10 minutes in a Boiling Water Bath. 

10.) Turn kettle off and let jars rest in kettle for 5 more minutes.

11.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

12.) Let rest for 24 hours, then check for proper seal before storing.  

> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening.