Category: Southern Cooking

2 pounds rhubarb
3 cups granulated sugar
Juice of 1 lemon or of ½ orange and ½ lemon

Wash, trim and dice the rhubarb. You will have about 8 cups.

In a large pot combine the rhubarb, sugar, and citrus juice and toss to mix. Bring the rhubarb mixture to a boil over medium-high heat and cook for 2 minutes. Remove the pot from the heat and let sit for 1 to 2 hours.

Set a stockpot on the stove and fill with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.

For a jam with some texture, set a colander over a bowl and, using a slotted spoon, transfer the rhubarb to the colander.  Bring the juices to a boil over medium-high heat and cook until thickened.  Add the rhubarb back to the pot, along with any juices that have collected in the bowl under the colander. Bring to a boil over medium-high heat, stirring frequently, and cook about 5 minutes longer.

For the smoother jam, cook the fruit with the juices over medium-high heat for 15 to 20 minutes. Remove the pot from the heat.

Bring the water bath back to a boil. Simmer the lids in a saucepan of hot water. Ladle the jam into the jars, leaving ¼-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.

Using a jar lifter, gently lower the jars into the pots. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes.

Transfer the jars from the pot and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed.  Store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.

3 large ripe tomatoes (about 3 pounds)
2 cups cider vinegar
1 cup brown sugar
½ cup Worcestershire sauce
½ cup extra-virgin olive oil
Kosher salt
nutmeg

Bring a medium pot of water to a boil. Make an ice bath in a bowl with equal parts ice and water. Submerge the tomatoes in the boiling water for 20 seconds. Remove and submerge them in the ice bath to cool them.  Drain, then peel, halve, seed, and chop the tomatoes.

Combine the vinegar and sugar in a saucepan and bring to a boil over high heat to dissolve the sugar. Boil until reduced by half. Add the tomatoes and Worcestershire sauce and bring back to a boil, then reduce the heat to low and simmer the mixture, stirring often, until it is a dark brown color and very thick, around 20 minutes.

Transfer the jam to a blender, add the olive oil, and blend on high until smooth. Season with salt and 1 or 2 gratings of nutmeg.  Pour the jam into a clean pint canning jar, cover, let cool, and refrigerate.

The jam will keep for up to 3 weeks in the refrigerator.

• 6 pounds of apples
• 1 quart apple cider
• 1 1/4 cups sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg

Peel apples and quarter.  Coook in apple cider until soft, stir often. Process  through a food mill.  Place pulp in a large pot.  Stir in remaining ingredients.  Boil hard stirring constantly.  Continue cooking until thickened so you’re able to spread.  Pour into sterilized Jars and seal.

• 2 cups Mayonnaise, preferably Duke’s
• 4  teaspoons finely minced garlic
• 3 tablespoons finely minced yellow onions
• 4 tablespoons ketchup
• ½ cup chili sauce
• 4 teaspoons olive oil
• 2½ teaspoons smoked paprika
• 1 teaspoon black pepper
• 4 teaspoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1½ teaspoons mustard powder
• 2½ teaspoons Hot Sauce
• ½ teaspoon salt

Combine all of the ingredients in a food processor and blend until smooth. Store in glass or plastic covered containers. The sauce will keep refrigerated for 7 to 10 days.

Serve the sauce with fried seafood, as a salad dressing or dip, or as a spread for sandwiches. It’s good for dipping French fries or chips.

Homemade Mayonnaise

3 large egg yolks
2 teaspoons dry mustard powder
1 teaspoon onion powder
2 teaspoons sugar
2 teaspoons freshly squeezed lemon juice
3½ cups peanut oil
1 tablespoon white wine vinegar
Salt and freshly ground white pepper

In a stand mixer fitted with the whisk attachment, combine the yolks, dry mustard powder, onion powder, sugar, and lemon juice and whisk on high speed for 2 to 3 minutes, until the yolks are creamy. Drizzle the oil into the yolks in a slow, steady stream until the mixture forms a thick emulsion.

Blend in the vinegar and a good pinch each of salt and white pepper and combine well. Adjust the seasoning to taste. Transfer to a clean container, cover, and refrigerate for up to 2 weeks.