Upon finding our precious rhubarb (it is not easy to find in Guatemala), Kitty and I tried out a few recipes with it, including this jam. What can you say about jam that you don’t already know? This one in particular has a delicate flavor, not too sweet and not too tart. For me the best combination is to have it with cream cheese. I recently uploaded a scone recipe you can try with it. Enjoy!
Yields: 5 one cup (250ml) jars
Recipe from David Lebovitz
3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) strawberries
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
Optional: 1 tablespoon kirsch
- In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.
- Put a small plate in the freezer.
- Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
- To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).
- Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.
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