I know, I know, Late again, its been a crazy month, and I am honestly just trying to get back in the swing of things but when I saw the lovely amazing posts of the rest of the Mint Spice Rack Girls, I knew just what I needed to make today, so that I could take photos of the process and also to make it with measurements so I could write out a recipe.
Pretty in Pink Farmgal Jam
Or Zucchini Rhubarb Jam
8 cups of peeled, cored Diced Zucchini (a way to use up those big Zucchini)
4 cups of washed, diced Rhubarb
1 cup of finely chopped Fresh Apple Mint
2 cups of unsweetened Apple Juice
4 cups of Sugar (could go down to 3 cups if you wanted)
In a steel pan, med heat, bring to a simmer and cook till the Zucchini is soft and clear about 30-40 min or so,use a blender to make it smooth, back into your steel pot, bring back into a simmer Don’t forget to skim it, add one package of pectin(follow dirctions), then place into hot clean jars and water bath process for 10 min. Makes 4 pints
This is wonderful on toast, pancakes and icecream but don’t stop there, consider using it in the middle of a cake as a filling or mix it with a little oil or mayo and drizzle on your salad’s, add a tsp to a bowl of yogurt to make your own flavor, try it with roast beef or as a side with roast pork.
Now I know that you are thinking.. does it taste like rhubarb, or what? and the answer for me and those that have tried it is what? Its got the underone of Rhubarb with hints of apple/mint but its just a combo that is its own.
Its a Farmgal recipe, I have not googled to see if someone else made something like it, but I will stand by it that those that have tried it, like it, and give it a try and I think you will find it worth adding to your collection.