Rhubarb Jam with Burgamot
I found a recipe on SouthernFood.About.com for a pectin-free rhubarb jam and another for how to use apple pectin:
Added to the fruit and sugar mixture when it’s boiling hard, this apple pectin thickens the jam as soon as the mixture comes back up to that boil-that-can’t-be-stirred-down.
Ingredients:
- 4 cups diced fresh rhubarb
- 3 cups sugar
- 2 tablespoons lemon juice
- 1 pint (2 cups) apple pectin and steep with Cream of Earl Gray tea
Preparation:
Combine rhubarb, sugar, and lemon juice in a large saucepan; let stand until sugar is moistened by juices (I keep mine in a plastic container over night and then transfer to my cast iron jam pot in the morning).
Chill a plate for later and start brewing the tea. Place the fruit/sugar mixture over medium-low heat and cook, stirring often, for about 15 minutes. Add the pectin and bring to a boil. Maintain a roiling boil on medium-high heat, stirring often.
Once it reaches 220F, remove from heat and test for gel-set. Beware that it can set quickly so keep an eye on the temperature. Skim off foam.
Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath for 10 minutes. Makes about 4 cups of rhubarb jam.
