Nowadays, we’re used to eating super sweet jams that are packed with artificial flavors. And when they are made with natural ingredients they still contain so much unnecessary white sugar. Numerous studies have shown that refined white sugar is one of the worst things you can eat. Of course, I’m not a doctor by any means, but this is a topic almost everyone can agree upon.
I do love a good jam though, so I decided to make something new with an ingredient I wasn’t so used to using. Rhubarb is tart in flavor so it’s almost always cooked with sugar to counteract it, but I wanted to use a powerful fresh, but also sweet flavor instead—orange! The fragrant citrus, acidity, and slight bitterness of this jam are completely in balance and go so well with both sweet and savory foods. The best part is that this jam contains no refined sugar, just some maple syrup. So you can enjoy your own homemade jam that tastes 200% better than anything you can buy, without the added sugar.
Upgrade your life by upgrading the sugars you eat—without sacrificing flavor.
Use lime instead of lemon
1 chef’s knife
1 cutting board
1 vegetable peeler or zester
1 large bowl
1 strainer
1 citrus reamer (optional)
1 pot
1 rubber spatula
On toast
For dressings and vinaigrettes
For canapés
193g rhubarb, diced small
45g orange zest, julienned
120ml freshly-squeezed orange juice
15g lemon zest, julienned
Juice of 2 lemons
100ml maple syrup
2g sea salt
Place all the ingredients in a pot on low flame and use a silicone spatula to combine.
Cook for 30-45 minutes on low flame until you can scoop up some jam and run your finger through it on the spatula and the gap that your finger made gets covered.
Transfer into a clean—preferably sterilized—mason jar, cover with a lid, and let cool at room temperature. This will seal it hermetically (create a vacuum).
Keep the jar in the fridge. Once opened, keep in the fridge for up to 1 month.
be the first to comment