2 pounds rhubarb, sliced 1/4″ thick (about 5–6 cups)
3 to 4 cups granulated sugar, to taste
1 lg. lemon, juice and zest
water, to bring lemon juice level to 3/4 cup
1 teaspoon cinnamon
optional: 1 teaspoon beet root powder (for color)
I will skip the cinnamon next time for a more summer bright flavor
Wash the rhubarb. Remove the ends. Cut stalks into 1/4″ thick slices.
Combine the rhubarb slices, sugar, cinnamon, (beet root powder, if you’re using it), lemon zest, lemon juice and water in a sauce pan.
Bring the mixture to a full rolling boil over medium-high heat.
Reduce to medium heat. Mixture will still be bubbling, but not vigorously. Very small bubbles.
Continue cooking for 20–30 minutes, stirring occasionally, or until thick. After the 20 minute point, the mixture will thicken more quickly, so you will need to be more attentive. It can easily scorch at this point if not watched carefully.
Use the “jam puddle in a bowl” trick to be sure the jam is done. Place about a teaspoon of jam into a cold bowl. Run your finger through the center of the puddle. If the line you made with your finger stays there, without flooding back in to fill up, your jam is done. It will thicken even more as it cools.
via https://glendaembree.com/rhubarb-jam-recipe
No comments:
Post a Comment