We have a couple of Jamie Oliver's themed cookbooks (Italy, USA), and although the recipes are good they are not always that well suited to spontaneous cooking. Jamie at Home is much better, and we've used it more frequently.
One of our favourite spring treats is his rhubarb bellini -- very quick, and ridiculously tasty. No need to splurge on the bubbles, either: cheap prosecco or cava both work well.
Ingredients:
Rhubarb
Sugar
Bubbly
More from the man himself, or one of his minions, here.
Sunday, June 3, 2012
Saturday, June 2, 2012
Rhubarb Freezer Jam
Between our garden, the patch in Bethlehem and my folks, we ended up with a ton of rhubarb. Since canning isn't our thing, I searched for rhubarb freezer jam recipes. The only one I found which didn't call for strawberry jello (to make it sweeter and give it a nice color, two things we think are totally unnecessary for rhubarb) was here: http://www.untrainedhousewife.com/quick-and-easy-rhubarb-freezer-jam-recipe
The first comment called the jam a bit sweet so we reduced the sugar to 8 cups. We let is sit in sugar during the work day (on the counter) and cooked it in the evening. It took about three hours until the consistency seemed acceptable. We let it cool overnight and filled it into seven pint jars (with about 1 inch head space) the following evening. The taste from our taste test seems great - perfectly tart - and the color is a bit redder than we are used to. We'll have to give an update on the flavor and the freezing process when we thaw our first jar.
Already though we are considering two modifications. Use pectin (to thicken faster and thicker) and jar immediately and cool in jars rather than in the pot (to cool faster and make it easier to jar).
The first comment called the jam a bit sweet so we reduced the sugar to 8 cups. We let is sit in sugar during the work day (on the counter) and cooked it in the evening. It took about three hours until the consistency seemed acceptable. We let it cool overnight and filled it into seven pint jars (with about 1 inch head space) the following evening. The taste from our taste test seems great - perfectly tart - and the color is a bit redder than we are used to. We'll have to give an update on the flavor and the freezing process when we thaw our first jar.
Already though we are considering two modifications. Use pectin (to thicken faster and thicker) and jar immediately and cool in jars rather than in the pot (to cool faster and make it easier to jar).
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