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Pink grapefruit-rhubarb-cardamom jam.  I won’t spend a lot of time leading up to this one: it is an unusual recipe, and though I can’t take credit for developing the combination of flavors, I can say that I simplified the recipe from the one I found on Laundry Etc. and made a batch of beautiful jam.  Look at it!  The color is stunning, a rosy pink just like the inside of a perfect Ruby Red grapefruit.  I was first introduced to grapefruit in jam last fall, when my friend A swapped me a jar of her grapefruit-blackberry-honey jam.  It is so good.  I won’t let my husband near it because I want it all for me me me!  (Now to get my hands on the recipe…)  When I decided this weekend to play with grapefruit in a jam, I specifically didn’t want to make a marmalade, though there are elements of one in this jam.  I used the zest from all three grapefruits to give a touch of bitterness to the final product (not nearly as much as a traditional marmalade) and the rhubarb gives texture without the chewiness of the peel found in a marmalade.  I can’t distinctly taste the rhubarb, but was tasting the jam hot, so my hope is that the rhubarb flavor develops over time.  What I DO taste is sweet-tart grapefruit, warm cardamom and just enough sweetness to bring them together.  YUM.  I will certainly make this again.

Pink Grapefruit-Rhubarb-Cardamom Jam (adapted from Laundry Etc.)

  • 1 lb. rhubarb, cut in 1″ pieces (fresh or frozen)
  • 850 grams of sugar (about 1 1/4 c.), divided
  • juice from 1 large lemon
  • 1 tsp. cardamom, preferably ground fresh
  • 2 1/4 lbs. of pink or red grapefruit (I used 1 pink & 2 Ruby Red)
  • 2 tsp. Pomona’s Universal pectin*
  • 3 tsp. calcium water (activates the pectin; sold with it)

Day 1: Put the rhubarb, 1 c. sugar, lemon juice and cardamom in a glass or ceramic bowl; mix well.  Cover and refrigerate overnight to let the sugar soak up juices and start to soften the rhubarb.

Day 2: Prepare your jars for canning.  Wash the grapefruit carefully and thoroughly and pat dry.  Zest the grapefruit and add zest to the rhubarb mixture; juice them all and add the juice to the bowl.  In a small bowl, thoroughly mix the remaining 1/4 c. sugar with the pectin; set aside.  Transfer the fruit mixture to a non-reactive stockpot or Dutch oven and add the calcium water, stirring well.  Bring to a rolling boil; add the pectin and 1/4 c. sugar and mix well to avoid lumps.  Return to a rolling boil and cook vigorously, stirring only occasionally, for 15 mins. or until jam is set.  (I prefer a looser set, so you may want to cook it slightly longer.)  Carefully ladle into sterilized jars, affix lids and water-bath process for 10 mins.  Remove from the water and leave undisturbed for 24 hours.  This batch made 6 half-pints for me.

*I prefer to work with Pomona’s because I like lower-sugar jams.  You can certainly choose another low- or no-sugar pectin product, just follow the instructions for how to add it to your jam.

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