LOW-SUGAR ORANGE ROSEMARY RHUBARB JAM
This recipe, adapted from Pomona’s Pectin, comes from Kate McCarty, a food preservation educator at the University of Maine Cooperative Extension and author of “Portland Food: The Culinary Capital of Maine.” This jam can be frozen, she said, or scaled down for a smaller batch and kept in the refrigerator.
Yields about 7 8-ounce jars
8 cups chopped rhubarb
Zest of 1 orange
1 cup orange juice
2 sprigs rosemary
1 tablespoon calcium water (included with Pomona’s Pectin)
3 cups sugar
1 tablespoon Pomona’s Pectin powder
Prepare calcium water (included with Pomona’s Pectin) as instructed in pectin directions. Wash and rinse canning jars; keep warm until ready to use. Wash screw bands and lids; simmer lids in a small saucepot of water.
Combine rhubarb, orange zest, orange juice, rosemary and calcium water in a large saucepot. Stir well and bring to a boil over medium-high heat, stirring occasionally.
Meanwhile, measure sugar into separate bowl. Thoroughly mix proper amount of pectin powder into sugar.
When fruit mixture comes to a boil, add pectin and sugar mixture; stir vigorously 1 to 2 minutes while cooking to dissolve pectin. Return to a boil and remove from heat. Remove rosemary sprigs.
Pour hot jam into hot jars, leaving 1/4-inch headspace. Wipe rims of jars with a clean, damp paper towel; apply two-piece metal canning lids until fingertip tight.
Process in a boiling water canner for 10 minutes. Let cool, undisturbed, for 24 hours and check for seals.