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.