rhubarb

Recipes from the Bernardin Kitchen PHOTO BY CAROLE TOPALIAN

GARLIC SCAPE JAM

This flavourful jam is great on top of a cream cheese bagel. Use it to add zest to all variety of sandwiches. It also makes a wonderful glaze on chicken, poultry and meat. A house favourite!

Makes about six 125 ml jars

3 ½ cups brown sugar
¾ pound (about 350 g) garlic scapes
½ cup dry white wine
½ cup balsamic vinegar
2 tsp black pepper
½ tsp dried oregano
½ tsp dried basil
½ tsp butter or margarine
1 pkg (57 g) Bernardin Original Fruit Pectin

Place six clean 125 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling. Keep jars and lids hot until ready to use. Measure sugar; set aside.

Wash scapes and finely chop in food processor. You should have about 3 cups (750 ml). Combine prepared scapes with wine in a large, deep stainless steel saucepan. Cover and boil gently, stirring constantly, 5 minutes.

Stir the vinegar, pepper, oregano and basil into the scape mixture in the pan. Stir in the butter to reduce foaming, and the pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

Quickly ladle hot jam into a hot jar to within ¼ inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim, removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process (boil filled jars) 10 minutes.

When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home-canned foods within one year.

RHUBARB JELLY

Capture the taste of spring in a jar. This jelly is full of rhubarb flavour.

Makes about four 250 ml jars

3 ½ pounds fresh rhubarb
1 cup water
1 pouch (57g) Bernardin Original Fruit Pectin
½ tsp butter or margarine, optional
4 ½ cups granulated sugar

Wash and trim ends from rhubarb. Purée in food processor.  Combine purée with water in a stainless steel saucepan. Cover and bring to a boil; boil gently 5 minutes. Leaving covered, remove from heat and let cool 15 minutes. Pour prepared mixture into a dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip, undisturbed, 2 hours or overnight (squeezing bag may cause cloudy jelly).

Place four clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat sealing discs in hot water, NOT boiling. Keep jars and sealing discs hot until ready to use. Measure sugar; set aside.

Measure 3 cups juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved and add butter to reduce foaming, if desired. Over high heat bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.

Quickly ladle hot jelly into a hot jar to within ¼ inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.

When canner is filled ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process (boil filled jars) 10 minutes.  Remove jars without tilting.

DO NOT RETIGHTEN screw bands.

Cool upright, undisturbed, for 24 hours.

After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.  For best quality, use home-canned foods within one year.

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