Yes summer hasn't started yet and I'm getting ready for winter. Last week I froze one packet of spinach which I know isn't much, but it was a start. This week I've been doing more. Since one of my rhubarb plants came out, I used all the stalks to make rhubarb butter. A couple years ago I made this but it had a lot of sugar. I wanted something that had no more than a teaspoon of added sugar per serving of two tablespoons. Last years recipe had about three teaspoons of added sugar per serving. Sugar is something I've been trying to reduce to get well again. I'm at the point where I'm OK adding a bit of sugar, but not to the degree of a typical jam.
Personally I think it tastes really good. But my tastes have changed. When I make jam or butter, I tend to share them with my neighbors during the holidays. Will they like the more tart butter? Or will they dislike it? I think when I make strawberry jam (and it looks like it will be a good harvest of strawberries this year), I might make two batches. A small one for me and a bigger one for the neighbors.
Tart Rhubarb Butter
- 2 1/2 lbs rhubarb
- 2/3 c sugar
- 1/3 c OJ concentrate
- 1/4 c water
- 1 T cinnamon
Wash and chop the rhubarb into small pieces. Hopefully yours are redder than mine so your butter won't look like puke. Mine tastes good and is productive, but not all that pretty. Put it all into a large pan. I used a huge monster frying pan because it cooks down really really fast that way and I don't slave over a hot stove as long. Cook as long as it takes to get to the thickness you like. It will thicken up a bit, but this is not a jam and won't set like one. You have to boil out the water to make it thick. Transfer it to a smaller pan and use an immersion blender to puree it into a smooth butter. If it still isn't thick enough cook it down some more. Can it in a hot water bath for 15 minutes. Or at least that is how long I did it for. Rhubarb butter is not something on the USDAs list of things they have tested in their canning. 10 minutes is probably enough as that is the time for apple butter, but stewed rhubarb is 15 so I gave it that.
Today I'm dehydrating some sage. The sage is all in bud right now. Supposedly herbs are best picked before they bloom. I've done it both ways, but I needed to cut this one back anyway as it was starting to take over. Tomorrow I'll do another batch until I've gotten rid of most of the sage buds.