Saturday, August 20, 2016

Spiced Rhubarb Angelica Jam

Okay, I swear this is the last jam.  THE LAST.  At least for the month of August.  No promises when the apples, pears, and pumpkins start rolling in from the fields.  But I just couldn't resist when I saw there was still some rhubarb to be snatched.  And I finally figured out something to use my candied angelica in.  I'm still trying to get past the general stringiness of rhubarb, but the jam is delicious and definitely worth the work.

Spiced Rhubarb Angelica Jam

3 pounds rhubarb
¼ cup candied angelica, finely chopped
3 cups granulated sugar
2 tablespoons fresh lemon juice
3 tablespoons brandy
⅛ teaspoon ground cardamom
⅛ teaspoon ground cinnamon
Pinch ground nutmeg
½ teaspoon unsalted butter
1 teaspoon vanilla bean paste

Place a small saucer in the freezer.

Slice the rhubarb into 2-inch sections.  In a large pot, combine all ingredients except for vanilla bean paste.  Bring to a boil over medium-high heat, then turn the heat down to medium.  Cook the rhubarb, stirring often, until it is soft and falls apart.  Continue cooking 20 to 30 minutes, until the mixture is thick.  Stir in the vanilla bean paste.

Remove the saucer from the freezer.  Test the consistency of the jam by placing a spoonful of the mixture onto the cold plate.  Return the plate to the freezer for two minutes.  Remove the plate again, and check the consistency of the jam. The jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.

Fill prepared jars with the jam mixture.  Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.

Place the closed jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes, then transfer the jars onto a thick towel to let cool. Leave them undisturbed for 24 hours. Check to make sure that all lids have sealed by pressing on the center of the lid. If the lid moves, place the jar in the refrigerator.

Makes 6 half-pint jars

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