Gilles Kraemer is an art critic and like many others, at the moment, unfortunately has spare time on his hands. He has shared with us a recipe for rhubarb jam which he made on St Marks day, the patron of Venice, a city he loves. This is a vegetable easy to find at the moment. It used to be cultivated as a medicinal plant in the Middle Ages and could also be used as a fruit. There are also many ornemental rhubarbs for gardens but this one is the culinary sort.
For 8 pots, use 5 kg of rhubarb which you should peel. Use a copper basin if you own one or a regular pan. Mix the rhubarb which you will have cut in dices with 2 kgs of special ” jam sugar” which contains pectine. Macerate for one hour and mix with a wooden spoon. Add (if you like) three spoons of bourbon or whisky. Cook on a low fire for one hour. Let it sit for a while to see if the jam thickens. Then cook again for 20 mns. Throw in the glass containers and close the lid. Turn the pots over for 24 hours. Wait a couple of weeks before eating.
Gilles uses the peels of the rhubarb which he boils in a pan, and filters: the juice becomes an iced drink.
You can read his blog in French, “Le Curieux des arts” which reports on all cultural news in France and Italy.
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