45 minutes, plus an overnight chill; makes 8 servings (4 per jar)Ingredients:
340 grams rhubarb, about 6 whole stalks
15 grams HM pectin
125 grams sugar, granulated
3 grams salt
Equipment:
Sous vide setup
2 8-ounce mason jars
Slotted spoon
Jar lifter
Directions:
Set Joule or sous vide to 194°F/90°C.
Trim off anything that looks less than great on the rhubarb, then slice stalks into small pieces—about 1/8 in (0.3 cm) thick.
In a bowl, combine the pectin with sugar and salt. Mix together very thoroughly to disperse the pectin into the other ingredients—this prevents clumping while your jam cooks.
In a second bowl, combine rhubarb with the sugar, salt, and pectin. Let rest for 10 minutes so that the dry ingredients have a chance to draw moisture out of the 'barb.
Using a slotted spoon, fill the jars with rhubarb, letting some of the liquid drain back into the bowl. Then spoon some of the reserved liquid on top of the rhubarb. Place a lid on each mason jar and twist the lid until it's closed but still possible to open with your fingertips. This allows air to escape from the jars when they're submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. Here's our foolproof way to master the art of closing jars "fingertip tight." Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
Drop the jars carefully into the water with a jar lifter or tongs. Cook for 30 minutes.
Transfer jars to the refrigerator and let them chill overnight.
Give it a good mix, then dig in! Your jam is ready to top any dish, sweet or savory.
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