Rhubarb Thyme Jam
Makes 3 cups
Ingredients
- ¾ cup white wine
- 1 star anise
- 2 slices crystallized ginger
- ½ cup orange juice
- 2-3 sprigs thyme
- 4½ cups sliced or diced rhubarb (1½ lbs or 10-11 stalks)
- 1 packet (1.75 oz) pectin
- 5½ - 6 cups sugar
How-to
- Place wine, star anise and ginger in a saucepot over low heat. Reduce ingredients almost all the way, 8-10 minutes, to a syrupy consistency
- Add orange juice and thyme. Reduce until liquid is almost gone, about 6-7 minutes
- Add rhubarb, stir to mix ingredients, and turn heat to medium-high
- Gradually stir in the pectin and bring to a boil. This may take 3-4 minutes. Once at a boil, allow to cook 1 minute
- Add sugar and stir to combine. Bring back to a boil and cook 1 additional minute
- Remove from heat and skim any foam off the top. Discard star anise, ginger, and thyme. Set aside and let cool completely; jam will thicken as it cools
- Ready for use when cool or ladle into jars, cover and store in the refrigerator