Rhubarb Jam
Makes: a little more than 5 half pint jars
Ingredients:
Remove the leaves from the rhubarb stalks and discard. Wash the stalks. Slice the stalks into small pieces about 1/2″ wide. In a nonreactive container (like a large tupperware or glass bowl), combine the chopped rhubarb and the sugar. Cover. Put the container in the fridge for a day or two to macerate.
Day 2:
Cook the jam: Bring boiling water canner to a boil. Put the rhubarb mixture into a wide, heavy-bottomed pot. Cook on high heat, stirring occasionally. Try to be gentle when you stir so you keep some chunks of rhubarb; the pieces are very tender and fall apart very easily. I didn’t use a thermometer when I cooked this; I noticed that the jam visibly thickened more than it really looked like it had gelled. The rhubarb will start wanting to stick to the bottom of the pot towards the very end of the cooking time, so make sure to keep stirring and keep a close eye on it towards the end of the cooking time. It ends up being a soft set jam, but the texture is wonderful, thick enough. Add in the lemon juice towards the end of the cooking time, going about a tablespoon at a time. I wanted this to be pretty tart, so I put in a lot, but you don’t have to use as much as I did. It’s fine to turn off the jam, let it sit for a minute, taste it, and stir in a little more lemon juice if it needs a more brightness.
Ladle cooked jam into clean jars leaving 1/4″ headspace. Wipe the rims of the jars completely clean and screw on lids. Process for 10 minutes, remembering to adjust for altitude if necessary.
http://growitcookitcanit.com/2012/03/25/rhubarb-jam/ source for recipe.
Makes: a little more than 5 half pint jars
Ingredients:
- 3 1/4 lbs. rhubarb
- 4 c. sugar
- lemon juice to taste, around 1/4 c.
Remove the leaves from the rhubarb stalks and discard. Wash the stalks. Slice the stalks into small pieces about 1/2″ wide. In a nonreactive container (like a large tupperware or glass bowl), combine the chopped rhubarb and the sugar. Cover. Put the container in the fridge for a day or two to macerate.
Day 2:
Cook the jam: Bring boiling water canner to a boil. Put the rhubarb mixture into a wide, heavy-bottomed pot. Cook on high heat, stirring occasionally. Try to be gentle when you stir so you keep some chunks of rhubarb; the pieces are very tender and fall apart very easily. I didn’t use a thermometer when I cooked this; I noticed that the jam visibly thickened more than it really looked like it had gelled. The rhubarb will start wanting to stick to the bottom of the pot towards the very end of the cooking time, so make sure to keep stirring and keep a close eye on it towards the end of the cooking time. It ends up being a soft set jam, but the texture is wonderful, thick enough. Add in the lemon juice towards the end of the cooking time, going about a tablespoon at a time. I wanted this to be pretty tart, so I put in a lot, but you don’t have to use as much as I did. It’s fine to turn off the jam, let it sit for a minute, taste it, and stir in a little more lemon juice if it needs a more brightness.
Ladle cooked jam into clean jars leaving 1/4″ headspace. Wipe the rims of the jars completely clean and screw on lids. Process for 10 minutes, remembering to adjust for altitude if necessary.
http://growitcookitcanit.com/2012/03/25/rhubarb-jam/ source for recipe.
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