Way behind the Looseyanna boy, my preserving season began this evening
with a batch of Rhubarb Jam. I used the Certo recipe from the SureJell
site. I used a pouch of Ball Liquid Fruit Jell instead of liquid Certo.
Cheaper by far. Here's the recipe as I MADE it:

Rhubarb Jam
2# finely sliced rhubarb to yield 3 cups prepared rhubarb
3/4 cup strawberry juice (instead of plain water)
5 cups sugar
1 pouch liquid fruit pectin (3 ounces)

I picked and prepared the rhubarb.
I set my jars to cooking in a vat of simmering water.
Cooked the rhubarb in the strawberry juice instead of in water. Brought
to boil in a shallow skillet, then simmered about 5 minutes to cook it.
Measured 3 cups into my saucepot (6-quart stainless pressure pan), added
the sugar, and commenced to cook it to a hard boil. Stirred in the
liquis pectin and boiled hard for one minute. Removed from heat and
transferred the mixture to my 2-quart Pyrex mixing pitcher for pouring
into jars. Stirred the jam for 5 minutes, jarred, covered, and
processed for 10 minutes in a boiling water bath.

Now here's the deal: The Certo recipe says it's good for8 jars. I
don't know where they get that number. My yield on this was five
half-pint jars and three four-ounce jars. Enough to scrape from the pot
for a taste.

Remarks: This is sweeter than I expected it to be and the strawberry
juice made for a hint of strawberry and loverly color. The pan leavings
had a nice set; I expect the finished jam to be just as nice.

WeBeJammin'!, boys and girls!
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Strawberry juice??? Dang! Woman give it some body, lay in the beet
juice! Just dropped in to find out what was happening...

VBG jane

"Melba's Jammin'" > wrote in message
...
> Way behind the Looseyanna boy, my preserving season began this evening
> with a batch of Rhubarb Jam. I used the Certo recipe from the SureJell
> site. I used a pouch of Ball Liquid Fruit Jell instead of liquid Certo.
> Cheaper by far. Here's the recipe as I MADE it:
>
> Rhubarb Jam
> 2# finely sliced rhubarb to yield 3 cups prepared rhubarb
> 3/4 cup strawberry juice (instead of plain water)
> 5 cups sugar
> 1 pouch liquid fruit pectin (3 ounces)
>
> I picked and prepared the rhubarb.
> I set my jars to cooking in a vat of simmering water.
> Cooked the rhubarb in the strawberry juice instead of in water. Brought
> to boil in a shallow skillet, then simmered about 5 minutes to cook it.
> Measured 3 cups into my saucepot (6-quart stainless pressure pan), added
> the sugar, and commenced to cook it to a hard boil. Stirred in the
> liquis pectin and boiled hard for one minute. Removed from heat and
> transferred the mixture to my 2-quart Pyrex mixing pitcher for pouring
> into jars. Stirred the jam for 5 minutes, jarred, covered, and
> processed for 10 minutes in a boiling water bath.
>
> Now here's the deal: The Certo recipe says it's good for8 jars. I
> don't know where they get that number. My yield on this was five
> half-pint jars and three four-ounce jars. Enough to scrape from the pot
> for a taste.
>
> Remarks: This is sweeter than I expected it to be and the strawberry
> juice made for a hint of strawberry and loverly color. The pan leavings
> had a nice set; I expect the finished jam to be just as nice.
>
> WeBeJammin'!, boys and girls!
> --
> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
> "Are we going to measure, or are we going to cook?" -Food Critic Mimi
> Sheraton

J A Nelson wrote:

> Strawberry juice??? Dang! Woman give it some body, lay in the beet
> juice! Just dropped in to find out what was happening...
>
> VBG jane

Gasp! she said b**t out loud! and on such a civilized newsgroup, too.
Shameless hussy.
Making 7# of Red Wine Pickled B**ts (small baby veggies) today. Remind me not
to get overenthused about baby vegetable anything. They are a pain in the rear
to peel and process. I'll just stick to normal sizes from now on.
Edrena, Very Shameless Hussy who loves b**ts.

"The Joneses" > wrote in message
...
>J A Nelson wrote:
>
>> Strawberry juice??? Dang! Woman give it some body, lay in the beet
>> juice! Just dropped in to find out what was happening...
>>
>> VBG jane
>
> Gasp! she said b**t out loud! and on such a civilized newsgroup, too.
> Shameless hussy.
> Making 7# of Red Wine Pickled B**ts (small baby veggies) today. Remind me
> not
> to get overenthused about baby vegetable anything. They are a pain in the
> rear
> to peel and process. I'll just stick to normal sizes from now on.
> Edrena, Very Shameless Hussy who loves b**ts.
>
>
>
>
God Bless You. It is good to hear from a fellow beet lover! I mush down
to my local farmer in mid September and dig through the cannery bins for
beets over the size of a tennis ball and up to softball size. These are
scrubbed, sorted and placed in two 5 gallon pots to start simmering (low
and slow) at 11 pm through the night. By 8 am the pot with the smaller
beets are ready to skin, cut and pack. When these are finished, the
other pot is fully cooked and ready. These larger ones are actually cut
into 1/2 inch cubes along with onions and hot peppers and then packed into
quart jars. I make a couple of different batches of pickling syrup ranging
from spicy (as in the spice mixture you use with bread and butter pickles)
to very hot. This means that I have batches processing all along the day,
but I can get 50 pounds done in one day.

BTW I like to mix my rhubarb with apples and cranberries.

Have fun, jane

"The Joneses" > wrote in message
...
>J A Nelson wrote:
>
>> Strawberry juice??? Dang! Woman give it some body, lay in the beet
>> juice! Just dropped in to find out what was happening...
>>
>> VBG jane
>
> Gasp! she said b**t out loud! and on such a civilized newsgroup, too.
> Shameless hussy.
> Making 7# of Red Wine Pickled B**ts (small baby veggies) today. Remind me
> not
> to get overenthused about baby vegetable anything. They are a pain in the
> rear
> to peel and process. I'll just stick to normal sizes from now on.
> Edrena, Very Shameless Hussy who loves b**ts.
>
>
>
>
God Bless You. It is good to hear from a fellow beet lover! I mush down
to my local farmer in mid September and dig through the cannery bins for
beets over the size of a tennis ball and up to softball size. These are
scrubbed, sorted and placed in two 5 gallon pots to start simmering (low
and slow) at 11 pm through the night. By 8 am the pot with the smaller
beets are ready to skin, cut and pack. When these are finished, the
other pot is fully cooked and ready. These larger ones are actually cut
into 1/2 inch cubes along with onions and hot peppers and then packed into
quart jars. I make a couple of different batches of pickling syrup ranging
from spicy (as in the spice mixture you use with bread and butter pickles)
to very hot. This means that I have batches processing all along the day,
but I can get 50 pounds done in one day.

BTW I like to mix my rhubarb with apples and cranberries.

Have fun, jane

J A Nelson wrote:

> "The Joneses" > wrote in message
> ...
> >J A Nelson wrote:
> >
> >> Strawberry juice??? Dang! Woman give it some body, lay in the beet
> >> juice! Just dropped in to find out what was happening...
> >>
> >> VBG jane
> >
> > Gasp! she said b**t out loud! and on such a civilized newsgroup, too.
> > Shameless hussy.
> > Making 7# of Red Wine Pickled B**ts (small baby veggies) today. Remind me
> > not
> > to get overenthused about baby vegetable anything. They are a pain in the
> > rear
> > to peel and process. I'll just stick to normal sizes from now on.
> > Edrena, Very Shameless Hussy who loves b**ts.
> >
> >
> >
> >
> God Bless You. It is good to hear from a fellow beet lover! I mush down
> to my local farmer in mid September and dig through the cannery bins for
> beets over the size of a tennis ball and up to softball size. These are
> scrubbed, sorted and placed in two 5 gallon pots to start simmering (low
> and slow) at 11 pm through the night. By 8 am the pot with the smaller
> beets are ready to skin, cut and pack. When these are finished, the
> other pot is fully cooked and ready. These larger ones are actually cut
> into 1/2 inch cubes along with onions and hot peppers and then packed into
> quart jars. I make a couple of different batches of pickling syrup ranging
> from spicy (as in the spice mixture you use with bread and butter pickles)
> to very hot. This means that I have batches processing all along the day,
> but I can get 50 pounds done in one day.
>
> BTW I like to mix my rhubarb with apples and cranberries.
>
> Have fun, jane

Boyoboy, I'd love to peek over your shoulder when you're canning. You sound so
organized. George too does alot, even in high heels. Hot peppers & beets, who'd
a heard? We had a lady last year at farmers market was making bread and butter
jalepenyos. That was good for sure. Her recipe was secret. Drat.
Edrena

Melba's Jammin' wrote:
> Well, aintchu a sight for sore eyes!
> The strawberry juice was from frozen and thawed berries that I used in
> my class last week.
> I still have the raspberry kool-aid for more Can't Be Beet Jelly. :-)
>
> In article >, "J A Nelson"
> > wrote:
>
>
>>Strawberry juice??? Dang! Woman give it some body, lay in the beet
>>juice! Just dropped in to find out what was happening...
>>
>>VBG jane
>>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>Way behind the Looseyanna boy, my preserving season began this evening
>>>with a batch of Rhubarb Jam. I used the Certo recipe from the SureJell
>>>site. I used a pouch of Ball Liquid Fruit Jell instead of liquid Certo.
>>>Cheaper by far. Here's the recipe as I MADE it:
>>>
>>>Rhubarb Jam
>>>2# finely sliced rhubarb to yield 3 cups prepared rhubarb
>>>3/4 cup strawberry juice (instead of plain water)
>
> (remainder snipped)

Actually the strawberry and rhubarb combo sounds good and the color
would be very pretty.


We will just pray that the other koolaid vendor does not stop making
Raspberry flavor cause it is one of my favorites.

We are just getting strawberrys going here. Had no winter, the temp
stayed in the 50-60 F and the %@#$^%^^ slugs never even disappeared,
but I swear that one of them thumbed it's nose at me and kept on chewing
on my fig tree. We had our first forest fire of the year in January
and from October until February we had no rain. Who ever heard of
having to water all my plants in January. And the stupid lawn grew like
weeds. We were having to mow about every three weeks in the Winter.
For a while the Governor was really considering declaring drought
conditions for water conservation. When you can walk across the local
reservoirs and all the boats are high&dry, it is bad.

Well in late February it did start to rain, every day, and the
temperatures were still 50-60 F. Plants leaved out and bloomed very
early, and pollinated. I will have masses of Shiro plums and possibly
a month early. Folks walk by the tree, stop and starting pointing at
the set fruit and babble. I have masses of figs as well, Yum!

Last fall, I canned more tuna, about 50 pounds, in pint jars and canned
a 25 pound turkey in broth in both pint and quart jars. Then my 20 some
year old freezer stopped, had to buy a new one and was able to move
most of the stuff to the new freezer. Dumped some "lost items" that
were way past prime. So now I am ready for freezing strawberries. One
of the local nurseries has overhead sprinklers and the water runs down
to some incredible berry brambles. Blackberry syrup. Also plan to do
another batch of cinnamon-apple syrup. The Shiro plums are combined
with candied ginger for a lovely golden syrup that tastes like sunshine.
Have also had several requests for more of the pickled sliced onions.

I did try some Diakon (Japanese radish) pickles. Way cool and makes an
interesting addition to deli plates. One of my friends may go back to
New Mexico this fall and so I might be gifted some hot peppers as well.
Then I can make another batch of Habenaro jelly. Little bit does you
well, but it makes a wonderful schmear on the grill, even on roasted
veggies.

The major portion of time will be cleaning and painting the house, argggh!

jane