Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.


I am trying rhubarb. This one comes with beer. Can’t be bad right?  Also going to try a version of the pies in jars with cheesecake in jars and rhubarb topping for our mother’s day picnic!

Rhubarb-Beer Jam

Makes 7 half-pints

Ingredients (I’ve used only the volume measurements here)

About 9 cups diced rhubarb
3 cups wheat beer
1 1/2 cups sugar
Juice of 1 lemon
2 tablespoons lemon zest


 1. In a wide, heavy-bottomed pot, bring the rhubarb, beer, sugar, lemon juice and zest to a simmer over medium-high heat. Cool, transfer to a storage container, and refrigerate overnight or up to 5 days.

2. Strain the liquid into a wide, heavy-bottomed pot and reserve the rhubarb. Bring to a boil and cook briskly, stirring occasionally, until it reaches 215 degrees F, about 12 minutes. Stir in the rhubarb and return to a simmer. Cook, stirring occasionally to prevent scorching, until the jam nears 212 degrees F, about 10 minutes. The jam should lightly coat the back of a spoon.

3. Scald 7 half-pint jars in a large pot of simmering water fitted with a rack — you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

4. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving about a half-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

From “The Preservation Kitchen


Filed under: Random

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