Canning in the height of Summer is a bit of a catch-22, especially this year where we've had some ridiculously warm weeks. I was finally driven to drag out the beast of a water bath canner after having not one, but two bags of fruit leap out of the freezer onto the floor when I went to grab some bread. I had carefully prepped and measured peaches, plumcots, strawberries and mangoes as I picked them up from farmers markets or supermarket sales, and eventually the freezer just got too full - a fact which was accompanied by a somewhat insistent
Of course, I could never just make blueberry-rhubarb jam. Not the traditional way. The first thing I did was choose a no-sugar-needed pectin as my thickener, allowing me to slash the sugar and allow the true fruity flavour of the berries to come through. I had a little jar of decadent, local honey in my pantry that I had bought from the Brickworks Farmers' Market downtown and used that to add a flavourful, bitter-sweet note to the mixture, and completed the sweetness trifecta with a few packets of Truvia. For kicks (and because I was canning some of this for holiday gift giving), I sprinkled in some gold flakes, lending an opulence to the jars as they sat on the counter, cooling.
The two jars I didn't process went into the fridge - where, upon being discovered by Mom and Grandma, they met an untimely demise on home baked bread. The only thing that made this better was a smear of creamy peanut butter underneath!
This week, #SundaySupper is sharing recipes for canning, freezing and all types of preserving the goodness of our gardens and markets this Summer season. Our hosts this week are Stacy of Food Lust People Love and Heather at Hezzi-D's Books and Cooks
- thanks ladies!
Check out what we're saving up below:
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D's Books and Cooks
- Strawberry Balsamic Syrup from Cindy's Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline's Cooking
- Summer Veggies from Momma's Meals
- Raspberry Vinegar from Magnolia Days
- Black Radish Pickles from A Kitchen Hoor's Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane's Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
And for even more help check out Food Preservation Tips from Sunday Supper Movement
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Gilded Blueberry Rhubarb Jam
Makes 7 (8-oz) jars, 56 (2-tbsp) servings
5 ½ cups (~24 oz) rhubarb, washed and chopped into ½” dice
1 cup sugar, divided
½ tsp salt
¼ cup wildflower honey (local if you can find it)
12 packets Truvia
1 ¼ cups water
2 ½ tbsp no-sugar needed pectin (I used Ball RealFruit Low or No-Sugar-Needed Pectin)
2 cups (~10.5 oz) blueberries, washed and stemmed
¼ cup lime juice
½ tsp edible gold dust or "cake glitter", optional
- In a medium nonreactive bowl, combine rhubarb, 1/2 cup sugar, salt, honey and Truvia. Cover with plastic wrap and let sit on the counter overnight.
- In a large saucepan or pot, combine water, pectin and remaining sugar.
- Stir in blueberries, rhubarb mixture and its juices, lime juice and gold dust.
- Bring to a full rolling boil over high heat, stirring constantly, 1 minute.
- Can 10 minutes in a water bath or refrigerate up to 2 weeks.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 3.6 mg
Total Carbs: 6.2 g
Dietary Fiber: 0.4 g
Protein: 0.2 g