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    Tuesday
    Jun142011

    Roasted Rhubarb Ketchup

    If you love rhubarb and you like to eat ketchup with your food, this is one of those things you simply must make!

    It's a fun project, full of good smells like earthy vegetables roasting and sweet-spicy sauce simmering. Make this when you have the time and the inclination. You will be rewarded with the prettiest jars of condiments to show off on your shelf. 

    This recipe is based on the Roasted Rhubarb Ketchup recipe in The River Cottage Preserves Handbook, but I changed the spices a bit. Their book is chock full of inspiring recipes. Highly recommended!

    Makes ~2-3 half-pints
    • 2 lbs fresh rhubarb 
    • 1/2 cup red onion, chopped 
    • 2 garlic cloves, chopped
    • 4 TBS cider vinegar
    • 2 TBS lemon juice
    • 1/4 cup packed brown sugar
    • 1/2 tsp salt
    • 1/2 tsp ground cumin
    • 1/4 tsp cinnamon
    • 1/8 tsp celery seed

    1. Preheat oven to 350 degrees.

    2. Remove any green leaves -- they're toxic -- or root ends from rhubarb, then chop into large chunks.

    3. Place rhubarb, red onion and garlic into a roasting pan, place in oven and roast for approximately one hour, stirring every 15 minutes. You will know it's completely cooked when the vegetables becomes mushy.

    Note: While you are waiting for the rhubarb to roast you should prepare your canning jars!

    4. Place food mill or sieve over a heavy-bottomed sauce pan. Scoop contents of roasting pan (liquids and solids) into a food mill (or a food sieve) and puree until most of the mixture is in the sauce pan. Some pulp will remain in the food mill (or food sieve). Compost or discard of the pulp.

    5. Add remaining ingredients to sauce pan and cook for 15-20 minutes covered over LOW heat, stirring often to be sure it isn't sticking to the bottom of the pan. The reason for covering the mixture is to prevent burns & stains from the simmering ketchup, which has a tendency to splatter.

    6. Remove from heat and ladle into jars. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean with a dry paper towel. 

    7.  At this point you can either  cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months, or in the freezer for up to 6 months) or you can process by following these steps:

    8. Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.

    9. Ladle into jars, and process in a Boiling Water Bath, 20 minutes for half-pint jars, and 15 minutes for 4 oz. jars. (If needed, add extra hot water to be sure jars are completley submerged before covering Boiling Water Bath Canner with the lid.)

    10. Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.

    11. If jars lids seal, store them in a cool, dark place for up to one year.

    Note: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and use within one month.

    Step-by-step photos

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