Cranberry-Rhubarb Jam

 This jam seemed to have rather a lot of sugar, so I decided to try Pomona's Pectin, to cut down on the sugar. I skipped the ginger and was not keen on using triple sec. Just straight up cranberries and rhubarb and sugar and Pomona pectin (with calcium water). I chopped the cranberries in the food processor prior to cooking the cranberries and rhubarb. This recipe appears to want you to chop the cranberries after you have cooked them. Which seems at odds with the order of things in this world. So I chopped the berries fresh. 

The jars were standing ready to be filled, and soon after the sugar was mixed into the hot cranberry-rhubarb mixture, I was doling out this sweet red ambrosia into 8 ounce jars and sealing the lids. Then they were popped into a boiling water bath, and next thing you know, those lovely jam jars are sitting on the cutting board, cooling and doing their "ping thing."



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