Saturday, July 13, 2013

Strawberry, Rhubarb, Pineapple Dessert Syrup - Small Batch Canning

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Rhubarb is growing wild just about anywhere you look... Strawberries are in season and thanks to Hawaii, fresh pineapple is abundant and cheap...

Well, all that is true right now in the middle of summer.  But come a few months from now and the weather will turn and these fresh fruits will only be a memory... Well a delicious creamy sweet memory once you put up a few jars of this delicious sauce.  Right now when the thermometer is edging 90 degrees or more every day, I am loving this on ice cream.  I have plans for a Cheese Cake for a party soon... and how about a Sunday morning Coffee Cake???  And come winter, dressing up a simple pound cake will at least hint at the glory days of summer!

The tart rhubarb, the sweet pineapple and the rich fruity goodness of the strawberries all come together in a perfect meld of flavors.  The more common mix of Strawberry/Rhubarb really gets a fantastic up grade from the sweet pineapple!


Now, this recipe does call for a boiling water process finish.  But the recipe will only make six 8 OZ jars.  Plenty small enough to fit in a standard tall spaghetti pot.  A great little recipe to get you started with canning.

OK... Here's what I did...

Strawberry, Rhubarb, Pineapple Dessert Syrup

  • 2 Cups Strawberries, Sliced
  • 2 Cups Rhubarb , Diced
  • 2 Cups Fresh Pineapple, Skinned, Cored and Diced
  • 1/4 Cup Lemon Juice
  • 2-1/4 Cups Sugar
Cooking Directions
  1. Combine the Strawberries, Rhubarb, Pineapple and Lemon Juice in a large heavy bottomed pot.
  2. Simmer over medium low heat until the juices begin to appear and the fruit softens, about 5 minutes, stir every couple of minutes.
  3. Cover and simmer for an additional 15 minutes, again, stirring every couple of minutes.
  4. Add the sugar and stir to dissolve.
  5. Return to a simmer and stir frequently for about 20 minutes.
  6. Remove from the heat, stir constantly for a couple of minutes.
  7. Transfer to a blender and blend until smooth.
  8. Pour into hot sterilized jars, leaving 1/4 inch head space, wipe the rims clean and seal according to manufacturer's recommendations.
  9. Process in a large boiling water bath making sure the lids are covered by at least an inch of water for 10 minutes.
  10. Remove from bath and allow to cool to room temperature.
  11. Make sure the lids have "Popped", transfer to a refrigerator and use within a year.
  12. Serve chilled on Ice Cream, Cake, use in a Cheesecake or use to dress up about any plain Dessert and ENJOY!


So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!


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