April 2016
CanningCraft Creates: Savory Rhubarb Conserve
By Allison Carroll Duffy, Author of Preserving with Pomona’s Pectin (Fair Winds Press, June 2013)
Rhubarb is one of the first perennial edibles to push its way up through the soggy spring soil around here. So each year the first sight of it is a welcome treat. At the moment, it's still pretty cold and rainy on the Maine coast, and fresh rhubarb is a ways off.
But, anxious for spring as I am, rhubarb has definitely been on my brain. Fortunately, I managed to find some from last year in the bottom of my chest freezer. Rhubarb freezes beautifully, and it doesn't require much prep, so I try to freeze some extra every year.
Whether you're preparing rhubarb for the freezer, or to use right away, the first and most important thing to do is discard the leaves; the leaves are poisonous. Then wash the stalks and cut them up whatever way you like – I usually chop the stalks into medium-sized chunks.
Read Allison's complete blog post & recipe, CanningCraft Creates: Savory Rhubarb Conserve, here.
Find the recipe only for Savory Rhubarb Conserve here.
More New Recipes
(Click on the picture or the recipe title to go to the recipe on our website.)
Rhubarb Jelly
Violet Jelly
Strawberry-Lemon Marmalade
Orange-Chocolate Marmalade
Spruce Tip Jelly
Blubarb Jam
Our good friend Mel Fitzpatrick from Hobart in Tasmania, Australia, made the Blubarb Jam from Preserving with Pomona's Pectin (click the title or the picture for the recipe on our website), substituting 5/8 cup of maple syrup for the 1 1/4 cups of sugar in the recipe. She and her brunch guests loved it -- "perfect with the tart rhubarb." Thanks for sending the beautiful picture, Mel.
The Jam (S)Pot
Puts the Spotlight on a Pomona's Jam Maker
Turkey Foot Farm on Growing and Making
Pomona's News
You may be seeing a rise in price for Pomona's Pectin later in the season. We try very hard to keep Pomona's affordable. We haven't had a price increase since 2013. Unfortunately this year we are facing a steep increase in the cost of the pectin to us and have been forced to raise our prices. In addition to citrus peel shortages (for a variety of reasons), citrus pectin is in great demand across the global marketplace.
We hope you will remember that when you buy Pomona's Pectin, you are buying premium, "top of the line" pectin -- no preservatives, no dextrose, no additives of any kind, non-GMO, and vegan. There's nothing else out there quite like it! We thank you for your support -- and Happy Jamming!
Buy Pomona's Pectin on our website now or use our Store Locator to find your closest store. Prepare for preserving season and beat the price increase!
Comments & Feedback always welcome. Email us: info@pomonapectin.com.
See the Complete, Original Jam Notes with additional Pomona's News here.
Scroll to the bottom of the original Jam Notes for Pomona's News.
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