Rhubarb Jam

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)



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