Spring is certainly here. A crab apple in bloom.
Our first harvest of the season is rhubarb. I made jam today.
This plant is so large and beautiful.
Of course you don’t use the leaves because they are poisonous. Stalks only.
This recipe only makes a small batch. I plan to make two small batches this season. Another later in the season.
With only two of us we don’t need more than that. With the plum, blackberry, crabapple, and grape we hope to harvest we should be covered up in jam. The Lord willing.
Of course there will be plenty of rhubarb for pies, cakes, cookies and breads.
We harvest rhubarb from early spring until the first week in July.
I got this recipe from Just a Pinch and it turned out perfectly. It is just as the name states, “easy” . I have only used the unflavored gelatin but the flavored could also be nice.
Easy Rhubarb Jam
7 c rhubarb (chopped in 1/2 inch pieces)
1 small jell-o (any flavor) or 1 packet unflavored knox gelatin
5 c sugar
3 Tbsp lemon juice
1/2 c water
Directions Step-By-Step 1 Cook rhubarb and water until tender,add sugar and lemon juice and stir together well. Cook over medium-high heat for 10 minutes or until you reach a boil that can not be stirred down. Add Jello and stir until dissolved. Bring to a boil for 2 minutes. Fill sterilized hot jars to 1/4 inch from rim of jars. Remove bubbles, wipe jar rims with hot damp cloth. Seal in jars to fingertip tight. Put in boiling bath canner with lid on for 15 minutes. Remove lid from canner, let sit 5 minutes. Remove jars from canner to a towel lined counter to sit and cool for 24 hours before storing. 2 **** if you need a little water, don’t be afraid to add it while cooking down the rhubarb… but go sparingly as the rhubarb creates liquid..
I don’t have a lot to update.
You can view Sharon’s update and many others in the comment section here.
Planting – I did finally plant my cilantro babies, and I am letting some go to seed for next year.
cilantro blooms aren’t they pretty? delicate like.
Harvesting – I am still harvesting the same things from last update…OH yeah, I harvested some pitiful excuse called garlic.
pitiful excuse for garlic
I learned something new..don’t plant garlic in the same place next year!
Cook something new and manage reserves -Trying to use up my crabapple jelly from last year I added vinegar to some of it and found out it made a nice salad dressing.
Squash and cucumber are in bloom. Tomatoes and potatoes are getting ready to bloom.
Everything is a little late this year because of the weird weather we had April/May.
Still weeding and watering the gardens and trying to remember to throw stuff on the compost “heap”. I say “heap” because hubby is too covered up right now to build a bin.
Maybe I need to learn some hammer skills?
Here is my very late Independence Days Update from last week. You can find Sharons update here.
1.Plant something – more green beans, more radish, eggplant
2. Harvest something – radish, lettuce, all sorts of herbs
3. Preserve something -mint jelly, froze a large batch of pesto, more herbs dried and frozen
4. Prep something – nothing
5. Cook something – new! mint jelly for lamb, first time I ever did mint jelly although I have done blackberry and crab apple. I thought I might have gotten too much food color in it as I was working, but once finished I had to put it in the window to show off the beautiful color for this photo. Isn’t it beautiful?
Here is the recipe although I only got 3 jars and it claims to make 4 jelly jars. Got this off the net from somewhere I think. I can’t remember.
1 1/2 cups fresh mint leaves and stems — washed
4 drops green food coloring — (4 to 6)
2 1/4 cups water
3 1/2 cups sugar
2 Tbsp. lemon juice (in the bottle)
1 pouch liquid pectin — (3 ounce)
You’ll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.
Makes 4 jars
*Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.
Combine 1 3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.
6. Manage your reserves– cleaned out freezer and sorted by items
7. Work on local food systems – Gave hay to neighbor for his beef cattle. He had to cut and bale it though. I got my field mowed.
I have probably forgotten many things but that is what I remember. These ID posts have turned out to be good for my motivation and journal skills.