Prep 20 mins
Cook 1 hr 5 mins
This jam doesn't use any pectins or gelatins, just rhubarb, sugar, beets, and plain old water. It comes out a deep red with an earthy quality from the beets and a hint of tartness from the rhubarb. Pair it with goat cheese and walnuts.
- 8 cups rhubarb, peeled and cut into 1-inch slices (3 lbs or about 15 stalks)
- 2 1⁄2 cups sugar (more or less to taste)
- 9 cups beets, peeled and cut into 1/2 -inch cubes (about 3 lbs or 8 or 9 medium)
- 3 cups water
- In a large bowl, combine the rhubarb with 1 cup of sugar.
- Mix well and let sit for about 30 minutes until some juice forms in the bottom of the bowl.
- In the meantime, cook the beets with the remaining sugar and water in a medium pot over medium high until tender, about 45 minutes; stir occasionally.
- Add rhubarb mixture including juices and stir.
- Cook, while stirring, 18 to 20 minutes until rhubarb are very soft.
- Process the beets through a potato ricer or large strainer and return to the pot.
- Taste for sweetness and add sugar, if needed; cook a few minutes to dissolve any added sugar (the jam's flavor will mellow as it cools).
- While jam is still hot, ladle into hot sterilzed canning jars, leaving 1/4 inch head space at the top; remove air pockets by running a long, non-metallic utensil or skewer between the jar and the jam.
- Top with new, clean lids, close tightly and let cool to room temperature.
- Once cooled, test the seal; if the lid springs up when you press your finger into the center - it is not sealed.
- Process any that have not sealed for 15 minutes in a hot water bath, then test the seal again.
- NOTE: To sterilize jars, fill a large pot with water and bring to a boil over high heat. Reduce heat until barely bubbling. Immerse three 8 ounce jars and leave there while you are cooking the jam. Place lids and rings in a small saucepan covered with hot water.