Kitchen Jam

Image by Fighting Tiger via Flickr

March’s CanJam ingredient – alliums – is a serious challenge. Although I’ve got a pretty good recipe for Red Onion Marmalade, I wanted to try something a bit different.

It’s not local (unless it can grow under snow?) but beautiful ruby-colored stalks of rhubarb have been showing up in the produce section for a couple weeks. So I’ve got a cup of rhubarb ‘coins’ (finely diced rhubarb) macerating in two tablespoons of organic brown sugar for the first microbatch of March jam. I’m counting on the rhubarb to bring its high-acid to a party of red onions slowly cooked in blood orange juice and spices. I’m going for a brilliant red onion-rhubarb jam with a hit or orange.

Stay tuned.