Well I need to get things caught-up here as much as possible. It’s been crazy the last week so I am a bit behind.
I wasn’t sure if I had described the texture/moisture of the filling well enough so I took a picture of it.
A tasty turnover ready for munching.
I have gotten a few things done though, including taking care of some of the rhubarb that was getting ahead of me.
Here is my winter supply of rhubarb chutney and rhubarb jam.
Gingered Rhubarb Jam with Honey
2 cups (500 mL) chopped fresh or frozen rhubarb
1 large tart apple, peeled, cored and finely chopped
1/2 cup water (125 mL)
1 1/2 cups granulated sugar (375 mL)
1 cup liquid honey (250 mL)
1 1/2 tbsp finely chopped candied or crystallized ginger (20 mL)
Remove thin outer rind from lemon and cut into fine strips (or use a zester). Place lemon rind in a medium non-reactive saucepan. Squeeze juice from lemon and reserve 1 Tbsp (15 mL).
Add rhubarb, apple and water to saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 15 minutes or until fruit is tender.
Add sugar, honey, ginger and reserved lemon juice. Return to a boil and boil rapidly, uncovered until mixture will form a gel, about 8 minutes, stirring frequently. Remove from heat.
Do the usual with the jars and BWB 10 minutes (5 if jars are sterile). Makes 3 1/4 cups (800 mL).
2 large oranges
2.5 lbs rhubarb, washed & cut to 1″
5 1/3 c firmly packed lt brn sugar
4 c cider vinegar
2 c golden raisins
2 med onions, peeled & chopped
1 Tbs yellow mustard seeds
12 whole allspice berries (or 2 tsp ground)
12 whole black peppercorns
Grate the zest from both oranges and set aside
Halve and then section both oranges as you would a grapefruit, removing the white membranes. Place in a 2-qt bowl.
Chop the orange sections coarsely. Squeeze any remaining juices out of the orange halves into the chopped sections.
Combine the rhubarb, oranges and orange zest, sugar, vinegar, raisins, and onions in a 4-qt saucepan.
Tie the spices in a cheesecloth bag and add to the pan. Slowly bring the mixture to a boil, stirring to dissolve the sugar.
Simmer uncovered until thick, about 1-1.5 hours, being careful not to burn and stirring often. Remove the spice bag.
Ladle into hot, clean jars, leaving 1/4 inch of headspace. Cap and seal.
Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude if necessary.