Rhubarb Preserves

Today I made my way into the gardens. I planted more. I harvested more. Some of my harvest was more rhubarb, and I made some rhubarb preserves. I added organic, dried rosehips and orange peel and am pretty happy with how it came out.

And I have a surprise for you. I actually measured and noted what I did, so here's as close to a recipe I can offer:

Rhubarb Preserves 

16 c rhubarb, chopped
1/2 c dried rose hips
1/4 c dried orange peel
4 c cane sugar

Combine in a pan and bring to boil. Simmer until soft. Pack into half-pint/pint jars. Seal. Process in a hot water bath for 15 minutes. Let cool. Check the seal. And, enjoy, of course!

I also managed my final preparations for the lecture I'm offering at tomorrow's Connecticut HerbFest Country Fair. I'll be there all day tomorrow, so if you're in the area, stop by, introduce yourself (even if we know each other, it'll be fun!)  and join the merriment of HerbFest!

Sunday I plan to plant a little more and relax with some arting, getting back to my Book of Days and other artful projects I've got going. So … I'll see you then!

Peace.