We blog about this recipe here.
Rhubarb Jam
- 6 c (about 2 lbs w/o the leaves) of thinly sliced – 1/4″ – rhubarb (or substitute 1 c of sliced strawberries and 5 c of sliced rhubarb)
- 2-3 c sugar (we prefer the less sweet approach so use only 2 c)
- 1/3 c orange juice or lemon juice
- 1/2 tsp Diamond kosher salt
- 1 tsp grated orange zest (optional)
- 1/2 tsp vanilla (optional)
- 2 tsp finely grated fresh ginger (optional)
- 1/2 tsp ground cardamon (optional)
Combine all of the ingredients – except the vanilla -in a medium saucepan, stir well, and let sit for about 1 hour. Then put the pan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to low (a little above a simmer) and cook at least 20 minutes (it may take as long as 40 minutes), stirring often, until the mixture thickens – before the “sheeting stage” (see diagram below). Remove from the heat and stir in the vanilla.
Scoop up some liquid (w/o pieces of rhubarb) and take the sauce off the heat when two drops at a time are coming from the spoon. (middle photo)
Let cool completely; then spoon into jars and refrigerate or freeze (note: I never learned to can things – plus, it’s too much effort for me, so my jam gets refrigerated – or frozen, if we’re not going to use it in the next few weeks).
Big Little Meals 