The Rhubarb is out! So in following my new mantra I made some Jam. Did I mention that i won’t be using PECTIN in my new endeavour. The Jam or rather preserve is delicious and super easy to make.
1kilo of Rhubarb finely chopped
600 grams of sugar
juice of one lemon
In a large bowl add the above ingredients cover and let sit overnight.
The next day strain the rhubarb and pour the liquid in a pot on the stove. Add 200 grams of dark honey and boil mixture till a temperature of 105C is reached. Periodically skim the mixture.
Add the Rhubarb and juice of one lemon to the pot and bring back to a boil. Add 10 sprigs of Rosemary and stir for about 5 minutes making sure not to break up the rosemary and continue to skim if needed. Remove Rosemary and laddle mixture into 4 (250ml) sterilized jars and seal.
This preserve would go well with a soft cheese like Brie or served on the side with roast chicken.