Can't WAIT to see results! Flavor combo delicious. Rhubarb has lots of its own pectin I seem to remember, or will you add it? Does pectin have carbs? Are you IPing it? Well, slow cooker-ing it I guess. The scent has already made it to my lizard brain and I am salivating, I kid you not.
I used a small lemon juiced, with everything in - pipps included<< they have pectin, wrapped in muslin, for easy extraction..
I used around 500gr rhubarb, a scant cup of sugar (No, I won't be having any), about 100ml water, and the small (it was small) lemon. I also added grated fresh ginger - about grape sized piece, plus chopped stem ginger for later
Lob all the incredients together, the ignore for about an hour, whilst doing other sous chef duties, for dinner prep.
After an hour, get the jam going. Bring to the boil and boil for around 15 minutes, stirring very frequently. Should any scum develop, skim that off. After 15 minutes reduce the heat to a simmer, but keep stirring to prevent the bottom catching.
Have an oooooopsie moment and remember to throw in the chopped stem ginger.
When a drop retains its shape when dropped onto a very cold plate, you're done.
That made about 400gr jam. MrB doesn't eat much jam, although when he has toast or crumpets at brekkers (he mixes up his brekkers choices), he'll have some jam,lemon curd or marmalade on it then, so large quantities are just something else to store.
Later in the rhubarb season I may do some to store for the off-season.
