Banana-Barb Jam
For pies: Rhubarb freezes well. Just trim and wash stalks. Cut into 1-inch pieces, pack dry without sugar in freezer containers. Label and freeze. (Use frozen pieces just as you would fresh rhubarb to make a pie.)
Sauce: Place washed cut pieces of rhubarb in saucepan. Just cover rhubarb with water; bring to boil and cook about 1 minute. Remove from heat. Stir in sugar to sweeten to taste (about 1/2 cup of sugar to 1 pound of rhubarb). Cool. Pack in freezer carton; label and freeze.
In a pretty pink rhubarb jam the pungent flavor of rhubarb is enhanced by the flavor and fragrance of crushed bananas.
Banana-Barb Jam
1 1/2 pounds thinly sliced rhubarb
1/2 cup water
1/2 cup mashed bananas
5 1/2 cups sugar
1/2 bottle liquid fruit pectin
Combine rhubarb and water, cover and boil one minute or until rhubarb is tender. Measure 2 1/2 cups of cooked rhubarb and combine with mashed banana in large saucepan; add sugar, mix well. Bring to full rolling boil over high heat; boil hard one minute, stirring constantly. Remove from heat. Stir in pectin immediately. Stir and skim 5 minutes. Ladle into hot sterilized glasses. Seal with paraffin. Make 6 six-ounce glasses.
Sauce: Place washed cut pieces of rhubarb in saucepan. Just cover rhubarb with water; bring to boil and cook about 1 minute. Remove from heat. Stir in sugar to sweeten to taste (about 1/2 cup of sugar to 1 pound of rhubarb). Cool. Pack in freezer carton; label and freeze.
In a pretty pink rhubarb jam the pungent flavor of rhubarb is enhanced by the flavor and fragrance of crushed bananas.
Banana-Barb Jam
1 1/2 pounds thinly sliced rhubarb
1/2 cup water
1/2 cup mashed bananas
5 1/2 cups sugar
1/2 bottle liquid fruit pectin
Combine rhubarb and water, cover and boil one minute or until rhubarb is tender. Measure 2 1/2 cups of cooked rhubarb and combine with mashed banana in large saucepan; add sugar, mix well. Bring to full rolling boil over high heat; boil hard one minute, stirring constantly. Remove from heat. Stir in pectin immediately. Stir and skim 5 minutes. Ladle into hot sterilized glasses. Seal with paraffin. Make 6 six-ounce glasses.
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