{"id":463,"date":"2003-05-18T18:55:30","date_gmt":"2003-05-18T23:55:30","guid":{"rendered":"http:\/\/moss-place.stblogs.org\/?p=463"},"modified":"2003-05-18T18:55:30","modified_gmt":"2003-05-18T23:55:30","slug":"im-hooked-rhuba","status":"publish","type":"post","link":"https:\/\/moss-place.stblogs.org\/index.php\/2003\/05\/im-hooked-rhuba\/","title":{"rendered":"I’m hooked! (Rhubarb jam recipe)"},"content":{"rendered":"

I’m hooked!<\/b>
\nOn rhubarb, and it’s all your faults! I cannot resist that tart flavour. Thank you very much Peony and fellow St. Bloggers.
\nI saw some fresh rhubarb at my health food co-op, and the strawberries have been lucious so I just made a batch of strawberry rhubarb jam.
\nI also made it with honey instead of sugar. It tasted good on the spoon so we’ll see how it turns out because I didn’t have an exact recipe for it.
\nUpdate:<\/b><\/font> Success! My jam gelled. Now I just hope it tastes good. The hot jam I licked off the spoon tasted like rhubarb pie.
\nSo what did I do? I took four cups of strawberries and four cups of rhubarb thinly sliced and mashed them up with a potato masher.I put that in a large pot to boil with 4 tablespoons of lemon juice and 4 teaspoons of calcium water. Calcium water is an ingredient that comes with the pectin I use. When it started to boil I added two cups of honey and 4 teaspoons of Pomona’s Universal Pectin<\/a>. I let it boil until it reached 220 degrees according to my candy thermometer. This is the part that takes patience because it takes forever to reach that degree. I think the reason why I lack a good gel in my jams is because I get tired of waiting for them to jump from like 215 degrees to 220. When it finally reached that temp, I spooned them into 8 oz jelly jars and processed them for like 7 minutes.
\nIt only yeilded like 5 jars though. I actually do not mind small batches because my canner only fits seven jars, but it is a bummer because after all that chopping and boiling, that is all you get. The bright side-now I have rhubarby goodness for a few months!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m hooked! On rhubarb, and it’s all your faults! I cannot resist that tart flavour. Thank you very much Peony and fellow St. Bloggers. I saw some fresh rhubarb at my health food co-op, and the strawberries have been lucious so I just made a batch of strawberry rhubarb jam. I also made it with… Continue reading I’m hooked! (Rhubarb jam recipe)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-463","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts\/463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/comments?post=463"}],"version-history":[{"count":0,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts\/463\/revisions"}],"wp:attachment":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/media?parent=463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/categories?post=463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/tags?post=463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}