The Maine Cook

July 5th Forage, Topsham, Maine

July 5th Forage, Topsham, Maine

Lovely muffins with oatmeal and molasses (and blueberries). I used this “ridiculously easy blueberry recipe” from the web, with only half the sugar and a 1/4 cup of molasses instead, and wholegrain oats in place of the 1/2 cup of flour. Oh, and rice milk instead of regular milk. Plus, I always add a tablespoon of yogurt (in this case coconut milk non-dairy yogurt) to all my baked goods– it makes them moist and fluffy. Full blog about this eating adventure is here.

The Bean Pot Bean Recipe is coming soon….
Bean_Pot_BeansRecipes, Foraging Tours, Education, and Back to Nature Basics. Old Potato Yum – Delicious Soup; made from kitchen leftovers. Old_Potato_Yum_Soup. Old_Potato_Yum_The_Maine_Cook

Its not easy to find great, healthy recipes for good food, that’s a little different from how Grandma made it. Not that Grandma wasn’t awesome – she was! But, nowadays who needs all that butter, sugar, and food coloring? Not me. I like to cook a little more off the grid.


So here it is, my first successful rhubarb jelly. There are lots of recipes for Rhubarb Jam. But, I was never a fan of the texture. Gave me the shivers. I have become a fan however of rhubarbs lovely pink color, tart flavor, and gorgeous availability. I tried a lot of thickeners, first from the health food store, and later from Ace Hardware. They weren’t working. I finally realized that was because I was reducing the sugar so much. This recipe did work and it’s authentic, tasty, and tart. I love it on my bagel with cream cheese. Rhubarb_Jelly

This is refrigerator jelly. It will last approximately 3 weeks in the fridge. If you want to can it, then follow Ball canning instructions for long-term storage. RHUBARB JELLY 2-1/4 cups rhubarb juice (make rhubarb juice by boiling the stems of cut rhubarb stalks until they separate from their fibers) I boil until everything’s mush and the water is pink. 3 tbsp Ball Brand Real Fruit Pectin (I added a tiny bit extra by mounding my last scoop) 1/4 tsp butter or margarine (optional -don’t do it) 1-1/2 cups granulated sugar 1/8 tsp salt (for flavor) 1 tbsp lemon juice 1 tsp citric acid (a few recipes recommended this for low-sugar jelly) a couple of glass preserving jars with lids (I use whatever smallish Ball jars I have lying around) Measure sugar and salt into a bowl (set aside) Pour rhubarb juice into pan, along with citric acid and lemon juice Heat on high. Immediately stir in Pectin. Keep stirring and heat to a rolling boil. Add sugar and keep stirring the whole time. Bring to a rolling boil (one that cannot be stirred down) and continue boiling for 2 minutes. Remove from heat. Place a metal spoon in the jar and pour the jelly mixture into the jar. The spoon helps disperse the heat so no cracks will occur. Let cool. Place lid and store in fridge. YUM!~

1 Comment so far

  1. Pingback: The Maine Cook is in the House | Food Is Love Farm

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