20th August, 2013 - Posted by ksenior - No Comments
Rhubarb-Orange Jam – From the Ball Blue Book
2 1/2 pounds of rhubarb
2 oranges – juiced (should be 1 cup – add water if needed) and then remove the peel of just one of the oranges. Cut away the bitter pith and slice it into small ribbons. I used twice as much orange zest as the recipe called for, because the idea of a rhubarb jam + orange marmalade made me happy.
6 tablespoons Ball Pectin
6 cups sugar
In a large pot (I finally got to use my gorgeous copper jam pot from Mauviel) cook the juice, rhubarb and zest until the rhubarb is tender. Add the pectin and let it come to a boil for 1 minute.
Add the sugar and bring back to a boil for another minute.
Prepare the jars and lids as the packaging suggests. I highly recommend that you read the Ball Blue Book and find out how to safely handle all the equipment. Maybe it was all of the food safety classes I had to take in culinary school, but I find it all rather interesting and essential to understand.
HINT: You will want to get yourself some of those handy jar lifters, to get the boiling hot jars out of the water. I did it with regular tongs and wish I hadn’t.
Fill the jars, clean the rim and put the lids on.
HINT: having a funnel would have made this way easier and cleaner, but my ladle did a pretty good job.
Lower the jars into the canning pot. Cover and bring to a boil for 10 minutes. Remove the lid, turn off the heat and let the jars sit for 5 minutes in the water before removing.
Let the jars sit at room temperature until cool, don’t test the tops, they will make a popping sound as they cool.
Learn more from Zoe at zoebakes.com