Posted by: zx6karen on: April 4, 2011
Post date: 4/17/11
Host: Tracey’s Culinary Adventures
1 | Tracey
April 5, 2011 at 2:46 pm
There aren’t too many recipes left, but I tried to pick something somewhat seasonal. Hope everyone likes the preserves! I am planning to make them early so I’ll let you know how it goes.
2 | Tessa
April 5, 2011 at 3:48 pm
I’m having some trouble locating rhubarb. Does anyone have any ideas for substitutions? I have a great flat of strawberries in the fridge just waiting for me to try this =)
3 | Hanaa
April 6, 2011 at 12:11 pm
You could check my freezer, I have tons of it from my garden last year 😀 But I’ve also seen it in the freezer section at my local grocery store. If you can’t find rhubarb, I would make an all-strawberry jam, especially since you got a flat anyway. You might want to reduce the sugar a bit. A couple years ago I made Strawberry-Rhubarb preserves using the recipe in this book and it was wonderful. I blogged about it here: http://hanaaskitchen.blogspot.com/2009/07/sms-strawberry-rhubarb-preserves.html
4 | Hanaa
April 6, 2011 at 12:14 pm
On a general note, I LOVE this preserves recipe. I’ve used it MANY times to make all sorts of jams. I’m eating some homemade triple berry jam (strawberry, raspberry, blackberry) swirled into plain yogurt right now and it’s delicious. I swirl it into yogurt, oatmeal, flavor whipped cream with it, fill my turnovers with it, all sorts of good stuff.
5 | Tracey
April 8, 2011 at 4:32 pm
FYI – for anyone looking for rhubarb… I asked Shane to stop and check Whole Foods for me and while they didn’t have any out in the produce section, there was some in the back. It might pay to ask if you don’t see it 🙂
6 | zx6karen
April 11, 2011 at 12:17 pm
Whole Foods is where i found my rhubarb.
7 | Margot
April 15, 2011 at 8:59 pm
The store where I bought rhubarb last week didn’t have it! I was planning on making the preserves tonight. I don’t have a lot of spare time this weekend, but I’m still optimistic that I’ll find rhubarb and make this by Sunday night.
8 | Tracey
April 15, 2011 at 11:07 pm
I wound up using frozen rhubarb for mine (I found it at Whole Foods), as it was much cheaper than the fresh. It worked perfectly. No worries if you end up having to sit out this week Margot – with the wedding less than a month out, I’m sure you have plenty to do! 🙂
9 | Fiona
April 17, 2011 at 12:14 am
I have this on the stove at the moment but it is taking ages to get to 212°. It’s hovering around 200-205 and has been for half an hour!
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