I love the matches that are sold here. By law, all packaging in Canada is supposed to be bilingual - French/English - but not on these babies. Ballsy. The word "impregnated" used outside of its standard form always delights me. Sea*Dog. Great name. Didja know that there are some that collect matchbox labels?
And today I made rhubarb jam. I think it is right up there with my favourite jams. The sheer tartness of it. The way you can take it and make a rhubarb pie. Or throw it on icecream. Or chop a few peppers into it and fold it into rice and curry. Endless possibilities. Or mix it into your morning porridge. As I do.
I smile looking at the image of your jam. Looks good! Years ago I did this every summer. Now that I have returned to the country property it is on my to do list for spring and summer.
ReplyDeleteNever made rhubarb.
Back in Yorkshire rhubarb was very easy to grow, it grew like weeds in fact. Most gardens had a rhubarb patch. My grandma used to make rhubarb and ginger jam each year; then there was the rhubarb and custard, rhubarb pie, rhubarb charlotte, we all ate lots of it! But there was a warning not to eat too much without some kind of milky accompaniment. A chemical component of rhubarb - some sort of acid can be harmful, or so they said. :-)
ReplyDeleteyes, here it does, too, T, some huge patches of it. Fresh, I cut it into 1" pieces and freeze and mske this jam/compote when the humour takes me. Many call it a vegetable and most people here don't like it at all. I just love it.
ReplyDeleteThe leaves can kill you, they are highly poisonous. Maybe that's what you're thinking of?
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My mum had a rhubarb patch and stewed rhubarb and custard was a staple dessert at our house....My favourite that I've made myself from rhubarb has to be rhubarb and strawberry pie!
ReplyDeleteIf I was your side of the pond, that rhubarb jam would not last very long.
ReplyDeleteI heard recently that about 50 years ago, all raspberry jam on sale in the UK, was actually 40% rhubarb.
Ooh, rhubarb jam is one of the few I don't care for. For the very reason you like it - the tartness! I'm more of a raspberry jam sort of person. But really cool that you make your own jam.
ReplyDeleteMatchbook labels, Is there anything in this world that someone DOESN'T collect?
One of my favorite treats is strawberry rhubarb pie.
ReplyDeleteMolly:
ReplyDeleteIn our house too, it must be an Irish thing and the custard was wonderful cutting the tartness.
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GM:
ReplyDeleteOdd that wouldn't someone have noticed the chunks of rhubarb or maybe they filtered them all out?
Yeah, scones, rhubarb and some clotted cream but not for you, I'd find something else. Or you could have it without the topping?
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SAW:
ReplyDeleteYou might try some of my cloudberry or partridgeberry then?
yes people collect everything...
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Hattie:
ReplyDeleteYes me too and we can justify by saying it is loaded with Vit C.
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Absolutely. I'd even try the rhubarb, it's just generally not my thing.
ReplyDeleteIt's oxalic acid, but really it's only in the leaves. At least, there is some in the stalks but at a very much lower concentration and I believe you'd have to eat something like 5kg to risk any degree of poisoning!
ReplyDeleteGosh, I haven't had rhubarb for years! The jam looks lovely.
Rhubarb jam in curry, what a great idea. When I was a kid, my parents had loads of rhubarb in the garden and we had every possible rhubarb dish. Nowadays, I hardly ever eat it, I prefer other types of fruit.
ReplyDeleteRhubarb jam sounds lovely. I have bags of rhubarb in my freezer. Some of it is about to be transformed!
ReplyDeleteNot too keen on rhubarb jam because of the texture, so i usually bottle it in syrup.I actually had some tonight with a quick crumble topping and lovely thick Greek yogurt- yum.
ReplyDeleteThe curry idea sounds interesting though.
oh and rhubarb and custard was what we used to have to say for background conversation in plays- wonder if they still do that? :)
ReplyDeleteWhat did you need the matches for? Just curious.
ReplyDeleteSAW:
ReplyDeleteI like that. Open to new experiences.
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Jay:
ReplyDeleteI'd be pushing it at 5kg indeed!!
Yes it is rather lovely jam.
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Nick:
ReplyDeletethis goes very well with curry and I usually add a bit of coconut as well.
You might give it a whirl, lovely taste.
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Pauline:
ReplyDeleteI think we need more of the vitamins provided in the wintertime. Enjoy your jammin'!
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Linda:
ReplyDeleteYes, the mumble of rhubarb and custard sounds still used for background noise in plays!!!
Love it with custard. Must make some custard.
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Chris:
ReplyDeleteCandles
Incense
Woodstove.
:)
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OWJ:
ReplyDeleteYou might enjoy the rhubarb mixed with strawberries, etc.
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