Saturday, April 7, 2012
5 stalks of rhubarb, trimmed and cut into 2" chunks
2/3 C organic granulated sugar
1/2 C orange juice
1 T raw honey
2 sprigs of fresh rosemary (approx 4 inches in length, each)
Dash each of ground cinnamon & freshly ground nutmeg
1-2 C of water on hand to use during the cooking process
Add a cup of water and the rosemary to pot, bring the pears to a soft boil, and continue stirring. Continue adding water to the pears as the moisture evaporates. Do this until pears are soft and spreadable. Once the desired consistency is reached, remove and discard the rosemary and ladle into clean sterilized jars. Let the jars cool and then keep them in the refrigerator for 2-3 weeks.
Thanks for the inspiration, Kristen and Lynette. This is delicious!