4 pounds Rhubarb
3-½ cups Sugar
2 Tablespoons Store-bought Lemon Juice
Preparation Instructions
1. Chop the rhubarb into a large bowl. Stir in the sugar. Let sit at room temperature for 2 hours, stirring frequently and scraping the sides of the bowl to incorporate all the sugar. Cover and refrigerate overnight.
2. When you’re ready to can, pull the rhubarb from the fridge and put 2 or 3 small plates in the freezer for testing later.
Drain the juice from the bowl of rhubarb into an 8-qt. stockpot. Scrape any undissolved sugar into the pot as well.
3. Bring the juice to a boil then add chopped rhubarb. Return to a rolling boil—one that does not stir down—and boil for 20 minutes. Decrease the heat to avoid scorching and still maintain the boil. Stir frequently, if not continuously.
4. When the 20 minutes is up, pull a chilled plate from the freezer. Spoon a bit of the cooked rhubarb onto the plate and let it sit for a couple of minutes. Push the outside edge of this small bit of rhubarb to test the set. If it’s too runny, continue cooking and checking every 2 minutes until you reach the set you like. If the set is to your liking, you are ready to can!
5. Stir in the lemon juice and remove from heat. Fill four, hot, clean pint jars, leaving 1/8 inch head space. Process in a hot water bath for 5 minutes. Cool slowly, away from drafts.
6 comments:
So have you actually eaten any of this? How does it compare with the rhubarb jam I make? I could be persuaded to do a batch after this weekend.
I'd like to know also. How does it compare to rhubarb jam? And are either of them better than strawberry/rhubarb????
I haven't eaten any, but it looks really good. The website I got it off of said it was similar in texture to an apple butter. It looks good, so that's why I want someone to make it for me!
OK, here's the results of the trial: It is good.
Tastes a little more tart that the rhubarb-strawberry jam we make (the
lemon juice perks up the tangy taste.) Texture is more lumpy than apple butter as I remember it, but that could probably be remedied by chopping the rhubarb more finely (I sliced mine about 1/4-inch pieces.)
I'm guessing that if the rhubarb-strawberry-jello jam were cooked a little longer it would also be nice and thick like this was.
Having said all that, I don't think there was enough different to justify my constantly stirring for a full 20 minutes. Call me lazy, I guess -- and you'd be right!
Stirring for 20 straight minutes, yeah, that seems a little extreme. Thanks for trying it, Mom!
I have a jar or two for you, next time we see each other:)
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