June 10th, 2009
Not a traditional recipe, she instructs the cook to let the rhubarb and sugar sit overnight. The resulting syrup is then boiled almost to soft ball stage (230°F) and then the rhubarb is added back for further cooking. The end result is a brilliantly hued, sweet and tart exposion of rhubarb. My toast hasn’t had it this good since the strawberry jam of 2007.
1st step: Rhubarb and sugar sit overnight.
2nd step: Rhubarb is added back to boiling syrup and cooked until desired consistency.
Adapted from Chocolate & Zucchini (Originally from Christine Ferber’s Mes Cofitures)
Yield: 5 (8 oz) jelly jars
2 lbs. 4 oz. washed and trimmed rhubarb
1 lb 11 oz. sugar
generous pinch kosher salt
2 Tbsp. fresh lemon juice
Cut the rhubarb stems in half lengthwise and then cut into 2 inch pieces. In a large bowl, mix the rhubarb, sugar, salt and lemon juice. Transfer the mixture to a shallow bowl and cover loosely with plastic wrap. Allow to sit overnight. Wash jars that will be filled in the dishwasher.
The following day, mix the rhubarb mixture well. Drain the syrup away from the rhubarb and transfer it to a heavy bottom soup pot. Over medium-high heat, bring the mixture to a boil and heat almost to soft ball stage, 230°F on a candy thermometer, about 10 minutes. Carefully add drained rhubarb back to the pot. Stirring gently and only occasionally. Bring this to a boil and cook for 10 – 15 more minutes. The jam will be thick on the spoon.
Transfer jam to prepared jars and seal accordingly for shelf storage or simply cool to room temperature, seal and store in the fridge.