Beet Rhubarb Jam
- Course: Condiment
Summary:
Chef Stefano Frigerio’s latest experiment yields a garnet-colored jam with earthy undertones from the beets and a hint of tart rhubarb on the finish. It would be a natural partner for goat cheese and walnuts.
As with his other jams, tasting is important to determine the amount of sugar, but in this case, you have to wait until the jam is cooked to be able to evaluate it.
Makes about 22 ounces (2 3/4 8-ounce jars)
Ingredients:
- 3 pounds rhubarb (about 15 stalks), peeled and cut into 1-inch slices (8 cups)
- 2 1/2 cups sugar, or more or less, to taste (24 ounces)
- 3 pounds beets (8 or 9 medium beets), peeled and cut into 1/2-inch cubes (9 cups)
- 3 cups water
Directions:
Combine the rhubarb and 1 cup of the sugar. Mix well and let the mixture sit for about 30 minutes or until a puddle of juice forms at the bottom of the bowl.
Meanwhile, combine the beets, the remaining 1 1/2 cups sugar and the water in a medium pot over medium-high heat; cook, stirring occasionally, for about 45 minutes, until the beets are fairly tender. Add the rhubarb-sugar mixture with its juices and stir to incorporate; cook, stirring, for 18 to 20 minutes, until the beets and rhubarb are very soft.
Working in batches, process the beets through a potato ricer and return to the pot. Taste and add sugar as needed; cook the mixture, stirring, for a few minutes to completely dissolve any extra sugar. The jam’s flavor will mellow as it cools.
While the jam is still hot, ladle it into hot, sterilized canning jars (see NOTE), leaving at least 1/4 inch of head space at the top. Remove any air bubbles by running a long, nonmetallic utensil such as a chopstick or wooden skewer between the jar and the jam. Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready three 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.
Recipe Source:
From chef Stefano Frigerio of Copper Pot Food Co.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
