RHUBARB JAM

Confiture de Rhubarbe

– 1.2 kg rhubarb (1 kg when trimmed)
– 800 g sugar
– the juice of a lemon

(Makes 4 jars if you’re using the Bonne Maman size)

Rinse the rhubarb, trim the ends, halve the stalks lengthwise and dice. Christine notes that she likes to use young and slender green stalks, and doesn’t peel them, to keep the rhubarb chunks whole.

Combine the rhubarb pieces, the sugar and the lemon juice in a ceramic or glass dish, cover with parchment paper, and let rest overnight. 

In the morning, the sugar will have drained the juice out of the rhubarb. Put a saucer in the freezer. Wash the glass jars and their lids carefully, then soak them in boiling water for 10 minutes, and set them out to dry upside down on a clean kitchen towel.

Pour the rhubarb mixture through a sieve. Bring the syrup you’ve gathered to a boil, cover and let it boil for five to ten minutes. The goal temperature, if you have a candy thermometer, is 110°C (230°F).

Add in the rhubarb, bring back to a boil and let simmer for five to ten more minutes, stirring gently from time to time. 

Take the saucer out of the freezer, and put a drop of jam on it. Tilt the saucer, and see if the jam is set. If not, let it boil for another minute, then test again until you’ve reached the desired consistency.

Pour the jam into the jars until they are full, wipe carefully if there was any spillage and close the lids tightly. Let cool to room temperature upside-down on the counter, then store in a cool and dark place for a few months.

Important disclaimer! This jarring method (boiling the jars then closing them tightly and letting them cool upside down) is one that’s been commonly practiced in France for generations and generations.