Low Sugar Rhubarb Jam

Some people consider Memorial Day Weekend to be the kick-off for summer, but for me it is when I make my first jam of the season.  My daughter had asked me to make rhubarb jam for her that was lower in sugar and didn't have strawberries.  After looking through dozens of recipes I found only one that used a lower amount of sugar... crazy.  I would have thought that there would be more than that!  Even the Sure-Jell website failed me at having a recipe!  So after doing a bit of experimenting I made nine successful half pints of rhubarb jam.... it is tangy with just a bit of sweetness to take off the harsh bite plain rhubarb can have. I was a bit paranoid making my own recipe without the use of pectin so I did include Sure-Jell and did a water bath.

Reduced Sugar Rhubarb Jam

12 cups fresh rhubarb cut into 1-inch pieces

3 cups granulated sugar

1 package Sure-Jell for less or no sugar need recipes

1 tablespoon butter (optional)

Directions:

Place rhubarb in a deep stainless steel pot (I get splattered with less hot jam using a deeper cooking pot!) and mix with the three cups of sugar.  Cover and let set overnight.

Over medium heat, cook rhubarb until tender and the mix has slightly reduced and thickened, about 15 minutes.  Add the pectin and mix thoroughly.  Cook for one more minute then remove from heat.

Immediately ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and lightly screw on the lid. Place jars on  rack in canner. Lower rack into canner making sure the jars are covered by water one to two inches above the jars..Bring water to a boil and process 15 minutes. . Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed  and product must be refrigerated.

Zucchini, zucchini, zucchini! : Marmalade and Pickles

My in-laws are awesome.  They grow a garden and I get the fruits of their glory :-)  I must confess though.... I am getting a bit zucchini(ed) out.  The rest of the zucchini I get will be frozen for future baking adventures.

Amply supplied though, I was able to experiment this year.  Previously I posted the recipe for some amazing zucchini relish (which I ended up making a second batch to have on hand!) and today I will share with you the recipes for the Zucchini Marmalade and Zucchini Pickles.  The marmalade is awesome tasting, even if it didn't quite jell to the consistency I like.  The pickles are pretty good, too. Although, the pickles don't quite have the zing to them that I like a pickle to have. 

yummy looking, isn't it!

Zucchini Marmalade
2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest (yellow rind portion)
1 13.5 oz can crushed pineapple, drained
1 package Certo (or other powdered pectin)
5 cups sugar (no substitute)
2-3 tablespoons candied ginger, finely minced  (I had to substitute with 1/2 tsp ground ginger)
5-6 1/2 pint canning jars

Directions:
Have ready 5-6 1/2 pint canning jars, washed and sterilized .
Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).
Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.
Process for 5 minutes in a boiling water bath canner.

Zucchini Pickles

2 pounds zucchini or summer squash, sliced, about 7 cups

2 medium onions, halved and sliced, about 2 cups

1/4 cup salt

2 cups white vinegar

1 to 2 cups sugar

1 teaspoon celery seed
1 teaspoon turmeric
2 teaspoons mustard seed

Directions:

Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or process pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.

Makes about 3 pints.