Lebanon County Rhubarb Jam

Introduction

History

The recipe for Lebanon County Rhubarb Jam has been a staple in Lebanon County for many years. Rhubarb is a popular ingredient in Pennsylvania Dutch cooking, and this jam is a way to preserve the tart flavor of rhubarb for year-round enjoyment.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to wash and peel the rhubarb before cutting it into small pieces.

- Cooking the rhubarb with sugar and orange juice helps to balance out the tartness of the rhubarb.

- Stir the jam occasionally while cooking to prevent it from sticking to the bottom of the pot.

Serving Suggestions

Serve Lebanon County Rhubarb Jam on toast, scones, or as a topping for yogurt or ice cream.

Cooking Techniques

This recipe uses a simple stovetop cooking method to make the jam.

Ingredient Substitutions

If you don't have oranges on hand, you can use lemon juice and zest instead.

Make Ahead Tips

Lebanon County Rhubarb Jam can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Transfer the jam into decorative jars and label them with a cute tag for a homemade gift idea.

Pairing Recommendations

This jam pairs well with cheese, crackers, or as a filling for thumbprint cookies.

Storage and Reheating Instructions

Store the jam in the refrigerator for up to two weeks. To reheat, simply microwave for a few seconds or spread on warm toast.

Nutrition Information

Calories per serving

Each serving of Lebanon County Rhubarb Jam contains approximately 100 calories.

Carbohydrates

Each serving of Lebanon County Rhubarb Jam contains approximately 25 grams of carbohydrates.

Fats

This jam is fat-free.

Proteins

There is no protein in Lebanon County Rhubarb Jam.

Vitamins and minerals

Rhubarb is a good source of vitamin C and vitamin K.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Lebanon County Rhubarb Jam is a low-calorie, fat-free jam that is a good source of vitamin C and vitamin K.

Summary

Lebanon County Rhubarb Jam is a delicious and tangy jam that is easy to make and perfect for preserving the flavors of rhubarb. Enjoy this jam on toast, scones, or as a topping for your favorite desserts.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lebanon County Rhubarb Jam. It was a warm summer day, the sun shining brightly through the kitchen window as I rifled through an old recipe box that had been passed down to me from my own grandmother. As I sorted through the yellowed index cards and weathered scraps of paper, my eyes landed on a small, handwritten note that simply read "Lebanon County Rhubarb Jam."

Intrigued, I carefully unfolded the note and read the instructions written in neat cursive script. The recipe called for fresh rhubarb, sugar, and a touch of lemon juice to add a bright, tangy flavor. I could practically taste the sweet and tart jam just by reading the recipe. I knew I had to try making it myself.

Growing up, my family had always appreciated good food. My mother was an excellent cook, and she had passed down many of her own recipes to me. But this recipe for Lebanon County Rhubarb Jam was something new and exciting. I had never made jam before, let alone one with rhubarb.

I asked around to see if anyone in our small town knew where the recipe had come from. Eventually, I discovered that it had been shared by a neighbor who had grown up in Lebanon County, Pennsylvania. She had learned to make the jam from her own grandmother, who had brought the recipe with her when she immigrated to America from Lebanon.

I was captivated by the idea of preserving this piece of culinary history, and I set out to gather the ingredients I would need to make the jam. I visited the local farmer's market to pick up fresh rhubarb, and I made sure to choose the plumpest, reddest stalks I could find. As I paid for my purchase, I couldn't help but feel a sense of excitement building within me.

Back in my kitchen, I set to work preparing the rhubarb. I chopped it into small pieces, being careful to remove any tough strings that might mar the smooth texture of the jam. I added the rhubarb to a large pot with the sugar and lemon juice, and I watched as the mixture began to simmer and bubble.

The aroma that filled my kitchen was intoxicating. The sweet scent of rhubarb mingled with the tangy citrus of the lemon, creating a fragrance that made my mouth water in anticipation. I stirred the jam slowly, watching as it thickened and darkened to a rich, ruby red color.

As the jam cooked, I couldn't help but think of the generations of women who had come before me, passing down their knowledge and recipes through the ages. I felt a sense of connection to those women, a shared love of cooking and preserving the flavors of the past.

Finally, after what seemed like hours of stirring and simmering, the jam was ready. I carefully ladled it into sterilized jars, sealing each one with a tight-fitting lid. I let the jars cool on the counter, listening for the telltale "pop" that signaled a successful seal.

When the jam had cooled completely, I couldn't resist trying a spoonful. The flavor was beyond anything I had ever tasted before. The sweetness of the rhubarb was perfectly balanced by the tartness of the lemon, creating a jam that was both bold and delicate at the same time.

I shared the jam with my family and friends, and they all agreed that it was something truly special. Each time I made a batch of Lebanon County Rhubarb Jam, I felt a connection to the women who had come before me, passing down this recipe through the generations.

And so, this recipe for Lebanon County Rhubarb Jam has become a treasured part of my own culinary repertoire. It serves as a reminder of the power of food to bring people together, to evoke memories and create new ones. I am grateful for the chance to have learned this recipe, and I look forward to passing it down to my own grandchildren someday, keeping the tradition alive for years to come.

Categories

| Lebanese Recipes | Orange Juice Recipes | Rhubarb Preserves And Jam Recipes | Rhubarb Recipes |

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