Recipe: Sous Vide Rhubarb Jam
March 11, 2021
Jam has a short life span in our household - no matter your shade of marmalade or raspberry. A personal favourite has always been rhubarb jam. Strawberries add a delightful sweetness, but rhubarb on itself is rich and tart. Mix with yogurt for an impromptu grab and go yogurt cup!
- Prep: 10 mins
- Cook: 30 mins
3/4 lbs whole rhubarb, cut and cleaned into thin sections
1 tbsp, or 15g of pectin
8 1/2 tbsp. granulated sugar
1/2 tsp. salt
1Set your water bath for 194 degrees Fahrenheit, or 90 degrees Celsius. While the water is warming make sure to add your empty canning jars so they can warm up and minimize the chance of breakages down the line.
2Combine sugar, pectin and salt in a medium bowl then whisk to combine.
3Add your rhubarb and any extras (like thinly sliced strawberries, or some of the other ingredients under the notes section. Let rest for 15 minutes.
4Remove the warmed jars with a pair of tongs and gently unscrew the lids.
5Add the rhubarb mixture and screw the lids back on until finger tight (as a general rule this means turn it as tight as it will go then back by one half to one full rotation).
6Return to the water bath and cook for 30 minutes.
7Let cool and refrigerate over night, then use to your heart's content!