| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 340g - rhubarb, about 6 whole stalks 15g - HM pectin 125g - granulated sugar 3g - salt |
my sous-vide cooker large pot 8 oz mason jar x2 slotted spoon |
about 45 minutes | 8 servings (4 per jar) |
RECIPE STEPS
Heat My Sous-Vide to 194°F/90°C
Prepare the rhubarb stalks
Trim rhubarb and slice into small pieces about 1/8 in thick
Mix pectin, sugar, and salt
Combine pectin, sugar, and salt in a bowl
Mix thoroughly to prevent clumping during cooking
Toss rhubarb
In a second bowl, mix the rhubarb slices with your pectin, sugar, and salt mixture
Fill jars with the mixture evenly and seal
Using a slotted spoon, fill the jars with the rhubarb
Spoon some remaining liquid on top of the rhubarb
Tap jars on a table to remove bubbles before placing lids on top
Seal jars finger tight – do not overtighten as they may crack
Cook for 30 minutes
Lower jars into the water
Cool overnight
Remove the cooked jars and cool at room temperature
Transfer the jars into the refrigerator to cool overnight
Serve