Despite having known about the April Can Jam challenge for more than a month (I helped pick the topic, after all), I still waited until the VERY last minute to make my jam. What can I say, I’m motivated by deadlines (although I do sometimes wonder what it would be like to have a bit of daylight with which to take my photos).

Happily, all the time I invested in delaying the actual making paid off, because when I finally went to the kitchen, I knew exactly what I wanted to do. Rhubarb. Rosemary. Sugar. A bit of lemon. Oh yes.

I’ve been smitten with the flavor of rosemary since I was in high school. We had several large bushes in our front yard and I would often grasp one of the fragrant fronds as I walked down the driveway on my way out of the house, to carry the scent with me. I’ve often wished that I had followed the lead of our neighbor, who would snip an armful to float in her bathwater.

I know that a lot of people struggled with this particular challenge, because it was at once very specific and yet totally open. However, I’ve loved seeing all the ways that people have applied herbs to their pickles and preserves. I do hope this will lead to further herbal experimentation (pure thoughts, kids) as we move into the heart of the canning season.

Also, if you’re a fan of the lemon squeezer you see above, you can get one just like it the Food in Jars shop over on OpenSky (yes, I do get a few pennies if you buy one, but it all just goes straight back into the fruit and jar fund so that I can keep bringing you delicious things).

Rosemary Rhubarb Jam

4 cups chopped rhubarb
3 cups sugar
1 cup water
2 generous fronds of rosemary
2 lemons, zested and juiced
1 packet liquid pectin

In a large, non-reactive pot, combine the rhubarb, sugar, water, rosemary and lemon juice. Bring to a bubble and cook until the rhubarb has broken down (7-10 minutes). Add the pectin and stir in. Let the jam boil for 2 minutes and remove the pot from heat (with a batch this size, it is very easy to overcook the jam). Add the lemon zest and stir to combine.

Remove the rosemary fronds. Pour jam into prepared jars. Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.

When time is up, remove jars to a towel-lined countertop and let cool.

Makes 3 half-pints.

Note: If you’re so inclined, you can easily double this recipe. However, do not double the pectin. It just doesn’t need it.

Related posts:

1. Can Jam: Sweet and Sour Pickled Red Onions
2. February Can Jam: Pickled Carrots and Daikon
3. April Can Jam: Herbs!
4. Canned Clementines for the Can Jam

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