Rhubarb Mint Jam!

One of the first plants that pioneers planted on homesteads was Rhubarb, and it often outlived the homestead occupants.  The house may be gone but you can still find the Rhubarb.  I planted some last year for the first time because it is one of those plants that you do not need to keep replanting.  As far as I am concerned, the easier to garden, the better!  Not to mention I make a killer strawberry rhubarb pie!

I have several kinds of mint but the one I like the most is one I found in Northern Michigan.  We were at the border of Canada taking a boat tour.  Outside of the facility was some scraggly wild plants.  I noticed one that looked like mint so I reached down and grabbed a bit.  Sure enough it was mint.  I dug up a few of the plants and we drove back to Tennessee with wild mint in a Dixie cup.  It now grows profusely in my garden.

While the wild fruit is still weeks away from being ripe, I had a desire to can something!  Rhubarb and mint are the two plants that are ready to be picked in my garden so I decided to make Rhubarb Mint Jam.  It tastes sweet and citrusy and minty all rolled into one, a very nice combination!

Rhubarb Mint Jam

Ingredients:

3/4 cup mint leaves, chopped
1 cup water
1 cup sugar
2 1/2 lbs of rhubarb, chopped
1 package powdered pectin
5 1/2 cups sugar
1 drop green food coloring (optional)

Directions:

Start water bath canner to boil.  By the time the jam is complete, the canner should be ready.

In a saucepan, add water, mint and 1 cup of sugar.  Bring to a simmer for ten minutes.  Remove from heat, cover and steep for 30 minutes.

Meanwhile, prepare rhubarb and put into a larger pot.  Prepare jars and lids, and measure out 5 1/2 cups sugar to be added later.  When mint mixture is finished steeping, place a fine mesh strainer over the pot with rhubarb and strain the mint mixture onto the rhubarb.  Discard the mint leaves.

Cook the rhubarb and mint syrup until rhubarb is soft.  Stir often.  Add the pectin and continue boiling and stirring for two minutes.   Add the remaining sugar and food coloring (optional, but it is included in the photo above) and boil for one minute more.

Pour into sterilized jars and seal.  Water bath for 10 minutes.  Makes about 9 half pints.

Altered from original recipe at Homespun Seasonal Living.

The Best and Easiest Strawberry Rhubarb Pie!

Often when you explore old abandoned homesteads you will find three plants: Strawberries, rhubarb and apple trees.  Homesteaders plant these because they only need planting once and then provide years of produce.  So while the people may disappear, the plants remain as a remnant of a past life.

This year, I planted, you guessed it, strawberries, rhubarb and another apple tree!  While the strawberries did very little, the rhubarb really took off!  While I wish I was a "green thumb," I am not.  However, rhubarb makes me look good, and I will plant it forever after now! 

Rhubarb in the center, one of the first plants to really take off!

My husband has fond memories of strawberry rhubarb pie growing up in Northern Michigan.  I made this recipe for him, and while we are not huge dessert people, this disappeared by the next day!  He could not stop eating it!  While it is great hot and fresh, he says it is even better the next day, and I would have to agree.

Strawberry Rhubarb Pie

Ingredients:

double pie crust (your favorite homemade or store bought)

3 cups diced strawberries
2 cups thinly sliced rhubarb
1 1/3 cups plus 2 tsp. sugar
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
2 tbsp. butter, cut into small pieces
2 tsp. milk

Directions:

Preheat oven to 400 degrees.  Cut up strawberries and rhubarb.

In a large mixing bowl, mix 1 1/3 cups sugar, flour, nutmeg and cinnamon.  Add fruit and toss to coat.

Grease pie plate and lay the bottom crust.  Spread fruit mixture on it. 

Dot fruit mixture with butter.  Lay top crust over mixture.  Using a fork, press edges of crust together.  Slice several vent holes in crust.  Brush with milk and sprinkle with remaining 2 tsp of sugar.

Bake for 50 minutes.  At the 25th minute, check crust.  If it has browned to desired level, cover with aluminum foil.

Best served hot with vanilla ice cream!