The first flavors of the summer: Radishes and Rhubarb.
Early Grey Vanilla Rhubarb Jam (adapted from Food In Jars recipe) makes 6-8 jars
- 16 c chopped rhubarb (about 6 pounds)
- 2 c brown sugar
- 1 c honey
- 2 c double-strength brewed Earl Grey tea
- 2 vanilla beans, split and scraped
- Juice of 1 lemon
- 2 packets Pamona’s Universal Pectin (this kind of pectin does not require as much sugar, or any at all)
Directions: Prepare jars and lids in boiling water to sanitize. Meanwhile, bring sugars and tea to a boil in a large pot. Add rhubarb, vanilla, and juice of lemon. Simmer until rhubarb is broken down completely and add pectin as packet directs. Add hot jam to jars, leaving 1/2-1 inch of head space and process in a boiling water bath for 10 minutes.
This jam is tasty and tart, but does not have a very strong earl grey flavor. I would suggest adding more tea to the mix, or maybe even the tea leaves themselves. Another note about this recipe is that I used brown sugar, which significantly altered the color. I like the taste of brown sugar and honey much more, but be prepared to have a much darker product.
Pickled French Radishes (makes one jar, but is easily adjusted for more)
- 1 bunch of radishes (i like to leave just a little bit of the green on the top, just to be pretty)
- 1 c distilled white vinegar
- 1/2 c water
- 2 tsp sea salt
- 1 clove garlic
- Horseradish root (cut into long strips)
Directions: Sanitize and prepare jars. Heat all ingredients until boiling. Stuff the jars as full as possible with radishes. Add the hot liquid. Wipe rim and seal lid. Place in a boiling water bath for 10 minutes.
I added the horseradish root because I read that it helps keep crunchiness in pickles. I also love the kick of horseradish and thought it could compliment the bite of the radishes.