Remember last fall, the apple explosion that hit my house, when I wanted rhubarb and couldn't find any? Well, people, it's the season and I'm finding fresh rhubarb all over the place. This means that not only can I make jam this weekend, I can make rhubarb jam.
Yes. I said it, RHUBARB JAM.
Per a recipe from Chocolate & Zucchini, a lovely food blog, I give you this:
- 2 lbs rhubarb
- 1 1/2 lbs sugar
- the juice of a lemon
Rinse the rhubarb, trim the ends, halve the stalks lengthwise and dice. Combine the rhubarb pieces, the sugar and the lemon juice in a ceramic or glass dish, cover with parchment paper, and let rest overnight.
In the morning, the sugar will have drained the juice out of the rhubarb. Put a saucer in the freezer. Wash the glass jars and their lids carefully, then soak them in boiling water for 10 minutes, and set them out to dry upside down on a clean kitchen towel.
Pour the rhubarb mixture through a sieve. Bring the syrup you've gathered to a boil, cover and let it boil for five to ten minutes. The goal temperature, if you have a candy thermometer, 230°F.
Add in the rhubarb, bring back to a boil and let simmer for five to ten more minutes, stirring gently from time to time.
Take the saucer out of the freezer, and put a drop of jam on it. Tilt the saucer, and see if the jam is set. If not, let it boil for another minute, then test again until you've reached the desired consistency.
Pour the jam into the jars until they are full, wipe carefully if there was any spillage and close the lids tightly. I always water seal my jars in a hot water bath. If you want to be totally safe, do a bit of research on the right method for you.
I anticipate that this weekend will be most productive. Rhubarb jam, strawberry jam, some bubbly, and good people.
Think good thoughts for us this week - Ernesto's dog died this week and we're all quite sad.
Chasing tails in heaven,