Rhubarb & Rodenbach Grand Cru Jam
Using the red fruit flavors of this iconic Flanders Red Ale and combining it with tart rhubarb, to make a lushious Rhubarb & Rodenbach Grand Cru Jam.
| Servings | Prep Time |
| 264 jars | 30minute |
| Cook Time | Passive Time |
| 1hour | 24hour |
|
|
Ingredients
-
264each
jars, 4 ounce, wide mouthwith lids, available here: Glass Jars, KAMOTA 4 oz (150ml)
- 60pound rhubarb, fresh,washed and sliced into 3/4 inch pieces, omitting any leaves
- 12000ML Flanders Red Ale,such as Rodenbach Grand Cru (750ml X 16 bottles for 264 jars)
- 5teaspoon salt, kosher
- 30cup sugar, organic
- 32packages pectin, sugarthe sugar free version, its comes in a pink box
Instructions
- Before beginning this recipe, have all the jars washed and placed into a 180°F | 82°C oven, onto sheet trays, jars facing up. Bake for 20 minutes, then keep warm. This will sterilize the jars. Have a large pot of water, boiling and all the lids ready to be dipped. The rings should be in a separate container near by.
- In a large stock pot or steam kettle, add the prepared rhubarb, pour in the 3/4th of Rodenbach Grand Cru beer and salt. Place over a medium heat and bring to a slow simmer. Cook fruit for 30 minutes, scraping bottom to prevent any burning.
- Add sugar to the kettle and stir well, dissolving the crystals into the mixture and cook another 30 minutes. Open the powdered pectin boxes and empty into a container. Add the last 1/4th of beer to brighten the beer flavor, mixing well and letting simmer another 3 minutes. Then pour all the pectin into the pot and stir to combine. Bring mixture back to a boil for 2 minute.
- Turn off the heat and work quickly. Skim any foam into a bowl using a ladle. Remove the jars from the oven, one tray at a time. Using a canning funnel and a 4 oz ladle, fill the jars almost to the top, leaving about 1/4 of an inch of head space. Have someone follow with a rag to whip any jam from the rim. Next quickly boiled the lids (use a strainer basket, filling some of the lids and shaking in the boiling water for 30 seconds. Then place sterilized lid on each filled jar and seal with a ring. Repeat with remaining sheet trays of jars, one at a time till finished. Let sit to cool. Test the jars after 2 hours, a seal should have formed, shown by an indent in the lid.
Recipe Notes
Here is a list of all the winners from the 2010 World Beer Cup.