Well as summer arrives so the does the fifth instalment of the 2010 Can Jam! We decided to squeeze this session in on a Sunday afternoon, with the weather being outstanding that day we also decided to do this session OUTSIDE on the patio. We would use the burner on our new Weber grill to do the heavy lifting. Plus what goes great with patios and Sunday afternoons you ask? CEASARS for our American readers it is basically a Bloody Mary made with Clamato juice. Plus we also had a guest canner with us this session in our new and fabulous neighbour Lisa.
We counldn’t decide between two great ingredients so we went for both! We did some Pickled Asparagus and some Ginger Rhubarb Jam.
Here are some shots from this months session…
-
- Great Time For Rhubarb
-
- Kerry’s Knife Work
-
- Ready For The Pot
-
- Rhubarb In The Pot
-
- Pour Some Sugar On Me
-
- Bring On The Toast
-
- Ceasers By Lisa
-
- Fresh Ontario Asparagus
-
- Cut And Ready For Jars
-
- Great Colour
-
- Prepped And Waiting
Here are the recipes…
Ginger Rhubarb Jam
8 c. Fresh Rhubarb – diced
6 c. Sugar
6 tbsp Candied Ginger – finely chopped
4 tbsp Lemon Juice
3 Star Anise
Red Food Coloring – optional
4 Ceasars w/ horseradish & dill bean
Take a sip of the tasty Ceasar then combine rhubarb, sugar, ginger, star anise and lemon juice in a large saucepan. Let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring between sips of Ceasar, until thick and clear, about 15 minutes.
Skim off foam and add red food colouring for colour if you decide to, this avoids the jam from going a more red/grey colour. Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath for 10 minutes while finishing up the end of your drink and motion for another.
Makes 7 250ml jars.
And now for the asparagus…
The 3 Canners 