Rhubarb Conserves... A Work in Progress

Last October while we were in France, I spotted Bonne Maman's Confiture de Rhubarbe in a supermarket. Not being a huge fan of all things sweet first thing in the morning, this was perfect for my taste buds. It had a lovely balance of sweet and tart. We devoured the jar in the two weeks we were there. After making Rhubarb Ice Cream a few weeks back, I've been eager to recreate this French treat. Luckily I spotted some rhubarb yesterday, so bought a pound to try my luck.
I first started by slicing 1 pound of rhubarb, covering with 3/4 cups of sugar and cooked over low heat, covered, for 5 minutes, until the water began to release from the rhubarb.

Next, cook for 20 minutes over medium heat, uncovered, stirring frequently.
As I hadn't really planned on making this, I didn't have jars on hand. Instead, once the mixture cooled, I stored in an enamel covered tin in the refrigerator over night.
As this was my first attempt, it didn't come out 100% right. While I was very pleased with the flavor, it was a little more watery than I had imagined. The consistency was perfect, so I wouldn't recommend cooking longer. As in the Bonne Maman version, I think I will use a little pectin next time to thicken. Do you have any advice or experience on using pectin? I'd love to hear your suggestions before trying!

Jane's Blackberry and Apple Jam

I absolutely adore homemade gifts, especially when they're edible. I had a lovely surprise this Christmas when my fabulous friend Jane, from England, sent a jar of her homemade Blackberry and Apple Jam.It is absolutely sublime. The berries really retained their shape and it takes me back to summer time in England, picking wild blackberries when out for a walk.

I was so impressed that she made jam for the first time, and was so happy that I was able to have some - even if it was from 4,000 miles away.

Culinary Creations: Blueberry Preserves with a Hint of Lavender

Calling this a recipe would be a slight exaggeration. This is more of an alteration. A few years back I had the blissful Cottage Delight Wild Blueberry Preserve with a hint of Lavender, in its charming square kilner jar*. Not able to easily get it in the US, I was determined to make my own... sort of. My quick version is to take a jar of blueberry preserves, my favorite being Bonne Maman and add lavender. When I have used about a tablespoon of preserves, to give room to stir in the jar, I add about 1/2 to 3/4 tablespoon of dried organic lavender flowers. When mixed well, I left sit in the refrigerator for a week to let the flavors meld. It makes the most amazing treat to have on scones with clotted cream, toast, or in my case - with peanut butter on waffles. If you've never tried lavender in food before and are a little nervous, start with a small amount to see how you like it. You can always add more if you like the taste and want it a bit stronger.

*For the past 4 years, the kilner jar has served as the perfect container for my Maldon salt. It is my absolute, most favorite container in the kitchen.