I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
New cookbook The Preservatory serves up dreamy recipes for creating and cooking with artisanal preserves.
Located on a ten-acre farm and winery in South Langley, BC is The Preservatory is an artisanal food production company specializing in seasonal preserves. The star of the show there is the heavenly fruit which Lee Murphy uses to create small batch preserves using copper pots for locals and visitors alike.
The Preservatory illustrates how to create unique preserves in dazzling combinations as well as how to cook with them. Organized by season, the book features 55 preserve recipes like Strawberry with Rose Petals and Banana Passion Fruit & Rum. The 45 recipes use preserves to enhance dishes like Gorgonzola Gougere with Pear, Indian-Spiced Meatballs with Green Tomato & Garam Masala and Pan Seared Scallops with Green Walnut & Grappa.
Make your summer last into next winter by picking this one up.
Rhubarb Jam with Ginger & Orange Zest
- 5 lb trimmed, chopped rhubarb*
- 4 lb (8 cups) sugar
- 1/2 cup fresh lemon juice
- Zest and juice of 2 medium oranges
- inch knob fresh ginger, peeled and grated
- Combine rhubarb with sugar, lemon juice, ginger, and orange zest and juice. Macerate overnight in the fridge.
- The next day, strain accumulated juices into a jam. Reserve rhubarb.
- Boil juice to 220°F.
- Add rhubarb and bring back to a boil, stirring often to prevent scorching and skimming as required.
- Cook to set, again to 220°F; check set on a cold plate
- Let sit 5 minutes, then ladle into hot sterilized jars, wipe rims, place sterilized lids on jars and process 10 to 15 minutes.
* You will need about 6 lb of whole rhubarb.