Rhubarb Jam

with carrot and rosemary.
I’ve always loved rhubarb, first of all for its name, which when I was a kid made e think about something baroque, mysterious, between fantasy and reality – a bit like cream of tartar and cardamom. Near the office where I work now there’s a nice market, where almost every day I see these gorgeous red stalks, and in the end… I couldn’t resist, I had to try them!
It’s quite a tricky recipe, particularly boring when you have to clean rhubarb, but I promise you’ll be greatly rewarded . The taste is so unusual and pampering…

Ingredients:
Ikg of rhubarb, chopped into pieces 1 cm long (more or less)
2 cups of grated carrots
1/2 cup of sugare (or more, it really depends on your taste)
2 organic oranges
2 organic lemons
1 tsp of vanilla extract
4 organic rosemary sprigs

Method:
It’s organized in two phases.
The night before, clean the carrots and grate them – I actually used a food processor, but I mean, it’s the same. Set them aside.
Grate the orange and the lemon zest and set aside; juice them and set the juice aside.
Clean the rhubarb, by removing the red filamentose film.
In a bowl, mix carrots, sugar, lemon & orange zest and juice, rhubab and rosemary, well buried so it can release its flavour. Mix everything very well and let it stand in the fridge overnight.
In the morning, place the mixture in a pot, bring it to a boil and simmer for 25-30 minutes. In fact, it depends on you, I mean… if you still want to see the pieces of fruit or not.
Also, you may want to use the “plate method”. To do this, place a small plate in the freezer before starting the preparation of jam. Then, remove the plate from the freezer and place a teaspoon of the hot jam on the cold plate and place it back in freezer for 1 minute. Run a finger through the gel: if you notice a wrinkle underneath your finger, it0s ok. Well, sounds cool but I didn’t want to do it

1. Cassandra78 18 April 2011 at 05:47

   

   Very elegant. Must have have quite a peculiar taste

   
   
2. acorn 19 April 2011 at 07:04

   

   can’t imagine its taste – I have to try it!

   
   
3. monsoon 19 April 2011 at 20:08

   

   This is great! You know, you made me feel like preparing a carrot jam… I should try