Happy Father's Day! This year's "theme" for Father's Day for Clay was all about grilling that #abbeef. Harper helped me sew (her first time!) a grilling apron for her dad, we got him his own personally branded gloves and of course, she helped me can some Rowdy Rhubarb BBQ Sauce. This was the first time we attempted this recipe, but it turned out pretty good!
Pulp of 4.5lbs of rhubarb (I used leftovers from the Rhubarb Vanilla Bean Jelly)
2 celery stalks, chopped finely (I used the slapchop)
4 garlic cloves, minced
1 onion, chopped finely (I used the slapchop)
1 cup water
1 1/3 cup white vinegar
2 2/3 cup sugar
2 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp garlic powder
2 tsp salt
1/2 tsp freshly ground pepper
1 TBSP liquid smoke
1. Mix all of the ingredients and throw in the crockpot. Yes, its that easy! ha! I cooked mine on low for 8 hours, stirring often. The chunks will all become mushy and by the end will look much more like a sauce than a stew! If needed, use the emulsion blender to make a uniform sauce.
2. Before canning, bring the sauce to a full boil, stirring constantly as it will easily scald.
3. Pour into sanitized jars. Boil in water bath canner for 10 minutes at full boil.
O.M.G. This recipe is AMAZING. My friend Addy from Cudlobe Angus West (check out their AAA Beef & purebred Angus cattle at CAwest.ca) suggested this jelly to me when I was overflowing with rhubarb this spring, and gosh am I glad she did.
4.5lbs rhubarb (washed & cut up)
1 cup water
14 cups of sugar (I know, I know, but trust me!)
4 TBSP vanilla paste (or seeds of one vanilla bean- I can't find vanilla beans in our little town!)
4 TBSP lemon juice
4 pouches of 3oz liquid pectin
1. Blend up the rhubarb into a pulp. I used my food processor. Add the 1 cup of water in with the rhubarb to make a puree.
2. Put the rhubarb puree in a jelly bag (I used cheese cloth to create a make-shift bag) and let the bag hang over a bowl, allowing the liquid to drip out. I did this over night.
**Be sure not to squeeze the bag, as you don't want any of the "pulp". This will make the jelly cloudy and not clear like you want.
3. Once you get about 3.5 cups of liquid you are ready to make jelly!
4. Put the rhubarb juice in a LARGE stock pot. Reminder to self: Get BIGGER stock pot so it doesn't boil over AGAIN. Stir in the copious amounts of sugar, the lemon juice and vanilla paste (use the paste, not the extract so you get the beautiful black flecks!). Bring to a boil. Stir constantly so not to scald. Don't let it boil over because cleaning up sticky jelly is a B*TCH.
5. Let fully boil for 3 minutes.
6. After three minutes, add the liquid pectin and bring it back to a boil. Let fully boil for another 1 minute.
7. Take the jelly off the stove. Skim any foam (which is a lot if it boiled over, FYI) and discard.
8. Pour into sanitized glass canning jars. I boiled in the canner for 10 minutes, but depending on your altitude, you can check your canning times.
9. Try not to eat in one sitting! Enjoy!
Heads up! Don't throw out the leftover rhubarb "pulp".
I used mine to make this Rowdy Rhubarb BBQ Sauce!
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