Go to the Recipe: Sous Vide Rhubarb Jam
Would this technique work for other jams?
Is this a refrigerator type of jam, that needs to be eaten before too long? Or can I make it now for Christmas presents?
Yes, I'm interested in an easy raspberry jam using sous vide to jar it. Is this possible?
I suspect that given the steps don't get up to the temperature/sterilization for full canning, it probably wouldn't be safe to test that far out. (I could definitely be wrong though)
If you wanted a bit more firm of a texture would you recommend increasing pectin? Or is it more related to temp?
I made this and the jam never set. I used sure-jell pectin "original formula".
Any recommended HM Pectin brands that are available somewhere besides ModernistPantry? Theirs seems awfully spendy, and I'd rather be able to buy something in person while the rhubarb looks as good as it does.
EDIT: Or perhaps a better way to ask: how do I know the pectin I'm looking at is HM pectin?
Mine also did not set. Used Bernardin original pectin.
The jars were bubbling slowly the entire 30 minutes so maybe water was getting in which made it not set? The amount of liquid in the jar doubled during the cook but not sure if it came from the rhubarb or water.
I've made the creme brulee and other sous vide in jar recipes a bunch of times without water getting in though. Used new lids.
Also what does it mean "spoon some of the reserved liquid on top of the rhubarb"? How much? I divided all the remaining liquid between the two jars.
I'm tried it yesterday using SURE JELL ORIGINAL PREMIUM FRUIT PECTIN and it was good. I served it on top of ice cream. https://www.walmart.com/ip/Kraft-Baking-Canning-Sure-Jell-Fruit-Pectin-Premium-100-Natural-1.75-Oz/10292609
You did the right thing.
I have made it with basil, mint, sage and ginger .... wonderful succeeded. Unfortunately, I have taken the conversion of the weight from 33% too much sugar ... but still very tasty ...
Greetings from Arnd - Germany
(When can I finally buy Jule here in Germany ???? PLEASE ;-))
I called Ball Customer Service yesterday to ask about their pectin. They had to call the manufacturer to get the specs on their pectin. The Ball RealFruit Classic Pectin (4.7 oz) is HM. The low sugar pecitin is LM. I purchased the 4.7 oz bottle at Menards for under $5.
after this process, how long will the jars keep at room temp?
I made this yesterday and didn't slice the rhubarb small enough so it is basically jars of large chunks (1/2 inch at most) of rhubarb on top of set sugar. Any thoughts on re-processing with the sous vide?
The jars in the picture look like 4 oz jelly jars but the recipe calls for 8oz. Are my eyes deceiving me?
I doubled the recipe and used 4 8 oz jelly jars - it made the perfect amount do fill all 4 jars. I used a mandolin to slice the rhubarb very thin, it didn't break down at all, the slices are intact. I don't think this will keep at room temperature since the jars aren't cooked at a high enough temperature to seal - it's more like a refrigerator/freezer jam. Going to make more tomorrow with minced jalapeno added. It's delicious and not too sweet.
Mine turned out too jelled. It scoops out of the jar like Jello and I used a gram scale to weigh everything, so I am confused as to why. I ended up heating it a bit and thickening it to a sauce-like consistency with Ultrasperse 3 to serve with a duck breast (it is awesome with duck).
I think I solved my own problem. I had used the squat 8-oz. jars when I made this the first time instead of the traditional 8-oz. wide mouth jars that were used in the video and making that change seemed to make all the difference.
Same as I used (1.75oz/49g box) and it turned out perfectly. Great on the CS sous-vide cheesecakes!
All, here some results I got with other fruit, using the same weight ration:
* Blueberries: used whole, total failure. Would have to cut in half, then juices could come out.
* Apricots: jelled too much, next time, would try reduce amount of pectin
* Strawberry: cut in small chunks, worked well, results similar to rhubarb
Looking forward to hear your experiments
What about mango or blueberry jam?
I also substituted strawberries in this recipe and it still worked great. However, the strawberries tend to "float" more towards the top of the jar after cooking. But you can just stir them up before serving to get a more even distribution.
wow, interesting that it made a difference. thx for the update.
Has anyone tried with frozen rhubarb? It is impossible to find it in the Fall yet I wanted to combine strawberry and rhubarb while I have so many strawberries.
Is this recipe shelf stable after water bath, or do unopened jars need to be stored in the refrigerator?
I use the sure jell recipe for peach jam. ,y pint mason jars are sterilized but the fruit is not cooked. I put the caps on finger tight covered by 2” of water. Sous vide at 180°. Will this jam be safe to store in cupboard until opened. They are all nicely sealed
