The Dc Food52 Seat Of Our Pants Rhubarb Preserves

Name: The Dc Food52 Seat Of Our Pants Rhubarb Preserves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 cups sugar; 3 cups blackberries; 12 large sorrel leaves, red leaved was used, but green would work.; 10 cups diced rhubarb; 5 cups strawberries, hulled and left whole if small, otherwise quartered; Juice of three lemons; Zest of one lemon; Large sprig of lemon verbena (about 12 leaves and some flowers); 6 teaspoons Calcium water (included w/Pomono pectin); 3 cups sugar; 6 teaspoons Pomona Pectin

Servings: persons

2 cups water
2 cups sugar
3 cups blackberries
12 large sorrel leaves, red leaved was used, but green would work.
10 cups diced rhubarb
5 cups strawberries, hulled and left whole if small, otherwise quartered
Juice of three lemons
Zest of one lemon
Large sprig of lemon verbena (about 12 leaves and some flowers)
6 teaspoons Calcium water (included w/Pomono pectin)
3 cups sugar
6 teaspoons Pomona Pectin

1
Make a simple syrup by bringing the water and 2 cups of sugar to a boil. Add the blackberries and sorrel leaves and crush well. Allow the mixture to steep for 30 minutes, then strain. You should have about 24 oz. of syrup.
2
In a large preserving pan, mix together the rhubarb, berries, lemon juice and zest, lemon verbena.
3
Stir in the syrup. Stir in the calcium water.
4
Bring to a full rolling boil, stirring all the while.
5
Whisk together the Pomona pectin and the sugar.
6
When the preserves are at a full rolling boil that cannot be stirred down, add the sugar and pectin all at once.
7
Stir well and continually for five minutes, bringing the mixture back to a full rolling boil.
8
Most of the foam will have subsided when the jam is ready. It will look clear and shiny, and will form wrinkles on the surface after cooling for a minute or two. Use the frozen plate trick to check the set.
9
To banish every speck of foam, add small pinches of butter. We added about 1 teaspoon spread out over three additions.
10
Ladle into 1/2 pint jars. Wipe the rims and place sterilized lids and rings.
11
Process in a boiling water bath for 10 minutes.

1028

kcal

Calories

265

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 2 cups sugar, 3 cups blackberries, 12 large sorrel leaves, red leaved was used, but green would work., and more.

Yes, The Dc Food52 Seat Of Our Pants Rhubarb Preserves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!