Madeleine Kamman

Rhubarb and Filbert Jam

Confiture de Rhubarbe et Croquemolles

Preparation info

  • 10

    baby food jars
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Like the apricot jam, this one must attach ever so slightly to the bottom of the pan for perfect taste. The hazelnuts should be barely toasted so the heat of the jam extracts their natural oil and finishes toasting them.

Ingredients

  • 2½ pounds fresh rhubarb, peeled and slivered
  • Juice of 1 lemon
  • 2½

Method

Put the rhubarb, lemon juice, and sugar in a large sauté pan. Let stand 3 hours. Bring to a boil, turn down to a simmer, and cook until the jam starts to attach at the bottom of the pan. Scrape well to dissolve the caramel. Remove from the heat and add the hazelnuts. Immediately pour into sterilized baby food jars; cover with paraffin and the jar lids.