On Saturday, I had the urge to can. The urge would not be denied despite the lack of a whole lot of options to can. In the end, I decided to raid my neighbor’s rhubarb patch (she gave me permission years ago to take whatever I want). Rhubarb jam would scratch my canning itch and give me some yummy goods for upcoming food trades.
As usual I wanted to something a little different and consulted my copy of The Flavor Bible and found that rhubarb and mint are good compliments. It wasn’t a flavor combination that came immediately to my mind, but I did have mint in our herb bed and decided to give it a whirl. The resulting jam is quite good with just a hint of mint.
Rhubarb Mint Jam
- 2 1/4 Pounds Rhubarb, chopped
- 6 1/2 Cups Sugar
- 1/2 Cup Mint Leaves, loosely packed
- 1 Cup Water
- 1 Package of Powdered Pectin
In a small saucepan combine 1 cup of the sugar, mint leaves and water. Simmer for 10 minutes. Cover and remove from heat. Allow to steep for 30 minutes. Strain, reserving the mint sugar syrup.
In a jam pot, combine the chopped rhubarb and mint sugar syrup. Cook until the rhubarb is soft. Stir well and add the pectin. Boil, stirring constantly for 2 minutes. Pour in the remaining 5 1/2 cups sugar all at once and boil for another 1 minute.
Pour into sterilized jars and seal. Process in a water bath for 10 minutes.