Radish Jam

Over the last few years I have developed a serious complex when it comes to wasting food. Especially wasting food that I spent my hard sought after time and garden space growing. I think every food can be delicious when it’s used (or hidden) properly…Like radishes for instance! I grow radishes to mark my rows of carrots, since carrot seedlings are very thin and can be very hard to spot. Radishes grow quickly forming big leaves that easily mark the row and they kind of help loosen up the soil so the carrots can get a better foothold. Once I can actually see the carrot seedlings popping up I pull the radishes. I also hate radishes. Even on it’s best day a radish tastes like a spicy cabbage fart and I can’t even stand to have them on a relish tray.

So there I sat with a mountain of radishes. Hating them, but not wanting to waste them. Then I started thinking about pepper jelly and how the spicy weirdness of it is absolutely delicious dumped over cream cheese and the light bulb went off. Radish Jam! So I hunted down some old old old recipes and by god, there it was! Some other radish-hater had the same epiphany as I did, I tweaked it to my preferences and I’d love to share it with you!

French Breakfast Radishes, so pretty!

I used a beautiful variety of radish for this recipe called: French Breakfast. They are oblong with vibrant pink and red on the top and white on the bottom. As radishes go they would probably be my favorite if only for being very pretty. They still taste like a radish.

Also, I realize that all my radish-hate may have turned you off this recipe, but seriously, I wouldn’t share it if it was bad. It is very unique and I think it would be fun to bring to a party and get everyone to try it if only for novelty sake alone. It’s tart, it’s sweet, it’s spicy and tastes nothing like a radish!

Radish Jam Recipe:

Yield: 4-5 4oz jelly jars

  • 2 Cups Grated Radishes
  • 2 ½ Cups Sugar
  • 3 tsp Horseradish
  • ¾ cup water
  • 3 Tbs Cranberry Concentrate
  • One .75oz envelope of pectin

In a medium saucepan combine grated radishes, sugar, horseradish, water, & cranberry concentrate. Heat on medium heat until sugar is completely dissolved. Bring to a rolling boil and add envelope of pectin continue to boil for 1 minute. Remove from heat, pour into sterilized jars and process via hot water bath method for 10 minutes.

To serve: Spread over 8oz block of cream cheese and devour with your favorite crackers!

Oh Hot Damn! Strawberry Rhubarb Jam!

This is the first year our four rhubarb plants produced enough stalks to actually do something with, so for the first time I made Strawberry Rhubarb Jam! I just love this combination of two of the seasons first crops. It’s tangy, sweet and perfect on warm flaky biscuits, on top of ice cream, or even smeared all over your morning waffles!

This recipe contains no added pectin to help it thicken so you will need to set aside a bit more time to allow the jam to cook down and thicken on it’s own. As always remember: Safety First! Sterilize your jam jars, lids & rings before you begin. You can do this by running the jars and rings through the dishwasher, or boiling them in a pot on the stove. In a small pan, boil the lids for 5 minutes.

Jam on a fresh warm biscuit…irresistible!

Strawberry Rhubarb Jam
Yield: 8, 8oz Jelly Jars
Cook Time: About1 hour

Special Equipment needed:

  • Sterilized jars, lids and rings
  • Funnel
  • Ladle
  • Large pot

Ingredients:

  • 8 Cups Rhubarb, chopped
  • 5 Cups Strawberries, hulled and halved
  • 4 Cups Sugar
  • 2 Tablespoons Lemon Juice
  • Shot of vanilla – optional

What to do:

In a large pot combine all ingredients, stir gently over medium heat until contents begin to boil but NOT violently. You may need to adjust the heat as you go. Lava jam burns are no fun! Stir occasionally but allow to cook for at least one hour or until the mixture has thickened. When it coats the back of your spoon and doesn’t have runny drips the jam is done! Ladle into prepared jars on a towel, secure rings and lids. Now it’s time to can the jam! Place your jam jars in a hot water bath canner (a large pot will work just fine if you don’t have a canner), cover the jars with water and boil the jars for 10 minutes. After canning remove the jars from the canner and allow them to cool undisturbed on the counter for 24 hours. You will hear the “pop” of the lids shortly! This means your canning efforts were successful. If any jars didn’t seal, pop them into the fridge and use up within a week.

Enjoy! My family loves this recipe, and …if you can manage to not stuff it all in your face it makes a great gift too!