Productivity returns

This weekend I had a return to productivity. . . not huge, but making progress, which is encouraging. :)

I’m feeling better every day and becoming more ambitious, too, so the end of recovery is in sight.

I had fairly big plans for the weekend, and did accomplish a few of my goals, so that was good.  Trevor did, as promised, help me make jam and salsa on Sunday (he has to lift the canner as it’s WAY too heavy for me at this point–I’m not supposed to lift more than 10 pounds).

The yellow tomato marmalade that was in the plans fell through–I thought I had enough yellow and orange tomatoes but it turned out to be only about half of what I needed for a batch of jam, so unfortunately I can’t report on whether it was good–I’m hoping to make that when we’re home again for the weekend in two weeks. (This coming weekend is a lake weekend, so no canning this weekend.)

We did, however, make a batch of rhubarb jam and a batch of salsa.  I’ve only ever made strawberry-rhubarb jam, but I found a recipe for just straight rhubarb jam and thought it would be worth trying.  It’s really good–I would definitely make it again. I thought I had enough rhubarb in the fridge and freezer for at least a couple of batches, but as it turned out, I only had enough for one batch.

Jam and salsa

So, I ended up with a much smaller batch of jars than I was initially expecting, but it did feel good to be productive again, so I guess I won’t complain. :)

I also used the leeks and potatoes we got from our CSA last week and made a batch of potato-leek soup on Sunday afternoon–it was really good and the flavor of the new potatoes really came through.  Another recipe I would definitely make again.

But, back to another work week and probably no major chores accomplished any time soon–but it’s good to just rest and heal, too, so I’m trying to keep that in mind. :)

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5 Responses to Productivity returns

  1. T Webb says:

    Hope you’re feeling better! You should share your Rhubarb jam recipe! I too spent the weekend canning sweet pickles, freezing sweet corn and making salsa. Your blog is so fun to read! Thank you for sharing!! :)

    • Sandi says:

      Thank you so much! :) I would be happy to share it–it is simplicity itself. I will find it tonight and post it tomorrow. I know it’s just rhubarb, sugar, and liquid pectin, but I will double-check the amounts and get back to you. :)

      • Sandi says:

        Ok, here’s the jam recipe:

        4 cups firmly packed, finely chopped (not pureed) rhubarb
        5 cups sugar
        1 pouch (85 ml) liquid pectin

        Combine rhubarb and sugar, adding 1/2 tsp butter or margarine, if desired, to reduce foaming. Over high heat, bring to a full rolling boil. Add pectin, return to boil; boil hard 1 minute, stirring constantly. Remove from heat, put in jars. Process jars 10 minutes.

        Hope you enjoy it–thanks for reading!! :)

  2. sue says:

    Try adding jalepeno peppers to strawberry or raspberry jam…Fantastic

    • Sandi says:

      That sounds great–I do make jam out of just hot and green peppers, but never thought of adding them to “regular” jam flavors–I’m going to try that! :)

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