Eight weeks ago I attended my first yoga class at Empower Yoga in Portsmouth. The class was great and exactly the “chilling out” that I needed after moving and driving 8 hours from Baltimore the day before. As a tradition, every Friday a group of ladies go out for post yoga coffee. Not only was I the newest coffee club member, but I was also the youngest attendee by a good ~20 years. After interrogating me on everything from my status (cough… 29/F/single) to my blood type we moved onto the epic topic of canning. Within seconds a new friend exclaimed, “I have a garden the size of half a football field, please come out and harvest things to put up!” For some ridiculous reason, probably because at the time I didn’t have any wheels, I didn’t jump at the instant mention of this phenomenal opportunity. After much hassle of wrangling plans/rides I finally made it out to the estate last weekend, and I think I can safely say that I harvested enough rhubarb, mint, mustard greens, cilantro, etc. to last me until next spring. 🙂
Because I’m a pain in the ass and insist on doing everything a little different, I decided to dismiss the whole strawberry rhubarb thing this week and opt for a cherry rhubarb creation instead. A food savvy friend recommended I throw some mint into the mix (genius) and voila: ladies and gentlemen I present to you mint cherry rhubarb jam. The flavor and consistency is almost perfect, the only thing I would change is maybe upping the mint a bit more. I was a little worried that the sweet cherry taste would overpower the overall flavor of the jam, but after letting it sit for a couple days the tart rhubarb notes are definitely starting to peak through! Enjoy.
- 5.5 cups of rhubarb (chopped)
- 2 cups of pitted cherries
- 3 cups sugar
- 3 lemons (juiced)
- 1 small bunch of mint
- In a large-sized, non-ionized pot combine rhubarb, cherries, sugar, mint, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.
- Heat pot over low-medium heat and bring to a bubble. Bubble for 7-10 minutes until rhubarb has broken down. Boil for an additional 2 minutes.
- Remove mint.
- Ladle jam into hot sterilized jars leaving approx. 1/4 inch headspace.
- Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.
- Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.