Rhubarb + Sugar = Marmalade

This is from a very old cookbook (The American Woman's Cookbook, edited by Ruth Berolzheimer, 1941) which came from my grandmother's house, though, let's be clear, I don't think she ever canned anything... so was not an adventurous cook.

This is a delicious recipe!

1 lb rhubarb (4 cups)
1 lemon
2 cups sugar

Wash rhubarb and cut into thin slices. Wash lemon and shave off the thin yellow rind, cut rind into small, thin pieces. Juice lemon and set aside.
Mix rind with rhubarb with the sugar, let stand overnight.

The next day, add lemon juice and cook until it boils over a high heat, stirring constantly. Cook rapidly *almost* to gelling point (this is important- if you cook to gelling point, you will get marmalade that's too stiff to spread unless you warm it first.)
Do your normal jam prep work, this recipe makes about 4 1/4 pint jars.
Remove from heat, fill hot jars, process in boiling water for 10 minutes.
Enjoy!

What to do with Green Tomatoes?

Green Tomatoes, a photo by zombie amelia on Flickr.

This was my question. The answer was, make hot green tomato jam!

I didn't have many green tomatoes, so this is a tiny batch, but maybe this is what you also have in your yard on your tomato plants.

2 cups tomato pulp (I used the food processor to pulp them)
1 1/4 cups sugar
2 T lemon juice
2.5 t calcium water
2.5 t pectin (Pomona's Pectin, hence the calcium water)
1 T Sambal Oelek (Fresh ground chili paste)

Mix pectin with sugar and set aside. Prepare your jamming stuff (this made 2 1/2 pint jars and 2 1/4 pint jars)

Cook tomato pulp and lemon juice until boiling (you want it to break down a little first) then reduce heat and add chili paste and calcium water. Bring mixture back to a boil and add pectin/sugar, stir vigorously while cooking until the pectin/sugar dissolves. Return to boil one last time, then remove from heat.

Fill jars to 1/4" from top, process in hot water for 10 minutes.