|look at my little tomato flowers!|
Not a real one or an expert by any stretch.
But look at these plants!? Can you believe it?
|the beans will have flowers by next week!|
|I've never grown eggplant before, but this plant looks pretty great!|
|And these romano beans at taking off!|
|rhubarb honey compote|
Rhubarb Honey Compote
- 1 lb sliced rhubarb
- 1/4 cup lemon juice
- 1/2 cup plus 2 Tbsps honey - blueberry or clover
- pinch vietnamese cinnamon
1. Prepare a hot water bath for canning. Place the jars in the canner and the flat lids in a heat proof bowl.2. Add all of the ingredients to a 4 quart pot and cook over medium heat until if comes to a boil. Let boil for 5 minutes or until begins to thicken slightly. 3. Ladle some of the hot water from the canner into the bowl with the lids. Remove the jars from the canner and place on a folded towel.4. Carefully fill the jars, leaving 1/4" headspace. Wipe the top of the lids with a damp paper towel and place the flat lids on and turn the screw rings. 5. Using jar lifters, carefully place the jars int he hot water canner and boil for 5 minutes. Remove to a folded towel and let sit for at least 12 hours, making sure to check that the lids have sealed within an hour.
DetailsPrep time: Cook time: Total time: Yield: two 250ml or four 125ml jars
What did you get to preserving this week? Have you made strawberry jam yet? I'm hoping to pick some berries this coming week and get to my jam making.