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Mermelada de ruibarbo
Rhubarb jam
Mermelada de ruibarbo: Aysén's tart Patagonian rhubarb jam
Rhubarb thrives in the cold, wet gardens of Aysén, around Coyhaique and Puerto Aysén, where it was planted by settler families and now grows almost wild beside the houses. Every summer the stalks go into big pots of jam, spread on warm sopaipillas or homemade bread at once (teatime) and given to visitors in jars. Use only the stalks: rhubarb leaves are poisonous and must be thrown away. The mistake most people make is boiling the jam too long, which turns it dull brown and stiff. Chef's tip: leave the chopped rhubarb in the sugar overnight; it releases its juice, so the jam cooks faster and keeps a pink colour and soft pieces.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 2 ¼ lb rhubarb stalksleaves discarded, cut into 2 cm pieces
- 1 ½ lb sugar
- 3 tbsp lemon juice
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Method
0/4 doneStep 1: Layer 2 ¼ lb rhubarb stalks and 1 ½ lb sugar in a large bowl, cover and leave in the fridge for at least 2 hours, or overnight, until a lot of pink juice has collected.
Step 2: Put a small plate in the freezer. Tip the rhubarb, sugar and juice into a wide, heavy pan with 3 tbsp lemon juice and heat gently, stirring, until all the sugar has dissolved.
8 minStep 3: Turn up the heat and boil steadily, stirring often and skimming off any foam, until the jam reaches 104–225°F, or until a drop on the cold plate wrinkles when you push it after 1 minute.
18 minStep 4: Rest the jam for 5 minutes, stir, then ladle into hot sterilised jars and seal. Keeps for a year unopened; refrigerate once opened.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 0 g
- Carbs
- 24 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mermelada de ruibarbo take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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