As far as I can tell, there were two reasons God created the radish.
The first was to help gardeners mark rows of carrots. The second was to prepare us all for zucchini season. Radishes all seem to be ready at the same time and in great quantities if you’ve planted lots of carrots. Besides that, they aren’t especially versatile.
So there I was this spring, thinking that everything was peachy in the radish department until my husband came home one afternoon and dropped the bombshell that he was growing weary of golf ball-sized radishes in his lunch every day. Too many fresh vegetables make him feel like a cow, he says, and his jaw gets tired of frantic munching on his short lunch break. I had already been making regular radish deliveries to the neighbor, so what to do next?
Why, radish jam to the rescue. I ran across the recipe in one of my cookbooks years ago and it so intrigued me that I had to try it. And this year was time for another round. Does radish jam sound a little too weird for you? Well, it’s nothing you’d want to put on a peanut butter sandwich, but it does make an excellent little appetizer/snack when you top a cream cheesed cracker with it. It’s a bit of sweet horseradishy zing.
2 c. shredded radishes
2 1/2 c. evaporated cane juice sugar
2 t. prepared horseradish
3/4 c. water
1 3/4 oz. package pectin
In a saucepan combine radishes, cane juice and water and stir over medium high heat until sugar dissolves. Bring to a rolling boil and add the package of pectin, stirring until dissolved. Bring to a rolling boil again and boil 1 more minute. Remove from heat and skim off foam. Stir in horseradish, pour into sterilized jars and seal. Makes 3-4 8 oz. jars.