Cooking has been my hobby of choice over the past six weeks. I set a goal to make as much as I could from scratch at the beginning of this quarantine. I have nothing but time and nowhere to shop but the grocery store, so it was inevitable that I would fill my days with culinary trial and error. Starting with simple staples like homemade oat milk, fresh pesto, salad dressings, and poached eggs. Then deepening into fresh rosemary pizza dough, turmeric spelt flour hand-cut pasta, and my very first jam.
This jam is made without pectin or any other additives. It’s a three ingredient very basic french style recipe. Makes one pint size jar or two 1/2 pint (8 oz) size jars. It’s sweet, but the sugar is required to preserve this delicious treat. A little goes a long way. Très bon paired with a french baguette!
1 pound fresh rhubarb
1.5 cups sugar
1 lemon (juice)
Rinse and peel your rhubarb stalks. Cut into small (1/2 inch) pieces. Place your cut rhubarb into a medium-large sized pot. Add your sugar and lemon juice. Combine well, the sugar and lemon juice will create a nice coating around the rhubarb. If you have the time, let this mixture infuse for an hour or two before cooking to increase the flavour of your jam.
Once ready, bring your jam to a rolling boil on medium heat while stirring often. Lower the heat to a soft simmer and continue this slow cook until the jam is set (anywhere from 30-60 minutes). If you have a candy thermometer, the temperature you’re looking for is 220 degrees fahrenheit. If you don’t have a thermometer, you can use the frozen plate test. Place a plate in the freezer when you start cooking. Take the plate out of the freezer and drop a small dollop of jam onto the plate when you think the jam is set. If it runs down the plate, your jam needs to cook longer. If you can move and tilt the plate and the jam sticks, you’re all set!
Once set, use a hand blender to further smooth your texture (*this step is optional). I prefer a really smooth texture so I used a hand blender on mine. Otherwise, have your clean jam jars ready to go. Fill to the rim with your hot jam mixture. Screw on lid tightly and flip upside down right away. Leave jam to cool upside down for 2-3 hours. This will seal your jar.
Store in a cool dry place until you’re ready to enjoy. Once opened, store your jam in the fridge.