While there isn’t much time for anything in between trips, I do try to squeeze in a smidge to process jam that we make on the boat. I’ll make a big batch there and then bring it home to process in a water bath. While it’s an effort to do it, I’m always so grateful in the middle of the winter that I was able to eek out the time.
This batch came from a bunch of Champagne that was open but left behind by a family celebrating a 50th wedding anniversary. It happened to coincide with the rhubarb coming into full swing. The combination is a lovely one with the tang of the rhubarb softened slightly by the fruity Champagne. In any case, I love the color of it and it’s pretty special on our biscuits.
Rhubarb Champagne Jam
4 1/2 cups rhubarb, cut into 1/2-inch pieces
1 cup champagne
1 box SureJell
1/2 teaspoon butter
6 1/2 cups sugar
Have all canning equipment and jars ready, sterilized and waiting in hot water.
In a medium stock pot bring the rhubarb and champagne to a boil. Add SureJell and bring to a boil again. Add the butter and the sugar and bring to a full rolling boil for 1 minute. Remove from heat and transfer to the hot canning jars. Screw the lids on hand tight and process in a water bath for 10 minutes. Remove the jars carefully from the hot water and set on a towel spread out over the counter top. Let cool. Make sure the lids all ‘pop’ before storing for the winter.
Makes 7 or 8, 8-ounce jars
We be jammin’