Spring preserves for the win!

Last week I was gifted rhubarb from a friend’s beautiful garden. I opened my front door to find a paper bag full of this delicious vegetable (?). Full of inspiration, I bolted into the kitchen to make my first batch of preserves of the year.  Being in Vancouver, we are a little behind the times right now of local fruits and vegetables this year as it was a wet, dreary spring. So it was a joy to see these scrumptious stalks of goodness.

My friend loves jams and preserves, so I decided to make a batch of Rhubarb Apple Jam and donate the finished product to her. Four years ago I started canning and making preserves and I seem to be quite addicted. When choosing fruit for preserving, make sure it is unblemished and firm. Slim and red rhubarb stalks are full of flavour, while larger thicker stalks can possibly be stringy or tough. Once harvested, it should be used within the first few days and stored well wrapped and unwashed in the refrigerator. Motivated from my latest cookbook purchase, Mes Confitures by Christine Ferber, I made her Rhubarb Apple and Gweurztraminer Jam.

Rhubarb is so versatile; it was hard to choose what to make with it! It had a sweet and crunchy end result and the recipe couldn’t have been easier. I am so happy with the results and am glad I tried something new.

Rhubarb Apple and Gewurztraminer Jam

I pound rhubarb

I pound tart green apples

7oz Gewurztraminer (or a pinot gris)

800g granulated sugar

Juice of one lemon

1 3” cinnamon stick (I added this to the recipe)

Rinse the rhubarb under cold water. Cut the rhubarb lengthwise then into  small dice. Peel and core the apples and cut them into small dice. In a ceramic bowl, combine the fruit, sugar, wine, cinnamon and lemon juice in a bowl. Cover with parchment paper on the surface and let it macerated in the refrigerator overnight.

Next day, strain the mixture through a sieve. Pour the leftover into a wide mouth pot and bring the syrup to a boil and cook to 221° F on a candy thermometer. Add the macerated fruit and bring to a boil again and skim any impurities. Reduce heat to medium and cook for another 10 minutes. Check the set. Pour the jam into sterilize jars, seal with lids on and let it cool. Makes 3 250ml jars.

4 thoughts on “Spring preserves for the win!”

  1. I love making recipes from the Mes Confitures cookbook and this one looks so delicious, thanks to your great photos.

    I happen to be a bit obsessed with rhubarb, so I can’t believe I haven’t tried this recipe yet. So glad I found you on Twitter and then discovered your fun blog.

    I am inspired to make this recipe just as soon as I get my hands on more rhubarb. I even have the bottle of Gewurtztraminer in my fridge already!

    Keep up the good work.

  2. You have 800 g of sugar listed twice- 800g sugar and 800g granulated sugar. Is there a difference here between the 2 types of sugar? Would 1600g of granulated sugar work the same?

    1. I fixed the mistake, so sorry about that. Thank you for catching my mistake. It is just the 800g of granulated sugar (white sugar).

      sorry for the inconvience!

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