📖 Instructions

1. Prepare the Rhubarb: Wash 1 kg of fresh rhubarb stalks thoroughly. Trim off the ends and any damaged parts. Chop the rhubarb into 1-2 cm pieces. Aim for uniform size to ensure even cooking. Place the chopped rhubarb in a large, non-reactive saucepan (stainless steel or enamel-coated are best).
2. Add Sugar and Lemon Juice: Add 700g of granulated sugar to the saucepan with the rhubarb. The sugar will help to draw out the rhubarb's juices and acts as a preservative. Squeeze the juice of 1 large lemon over the rhubarb and sugar. The lemon juice adds acidity, which helps with the setting process and brightens the flavor.
3. Infuse with Saffron: Gently crush 1/2 teaspoon of saffron threads between your fingers to release their aroma and color. Add the crushed saffron to the saucepan. Stir the mixture well to ensure the saffron is evenly distributed. If you're feeling fancy, you can also add a split vanilla bean at this stage for extra flavor depth.
4. Macerate the Mixture: Cover the saucepan and let the rhubarb mixture macerate at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This allows the sugar to fully dissolve and the rhubarb to release its juices, creating a more flavorful jam.
5. Cook the Jam: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and continue to cook, stirring frequently, for about 30-45 minutes, or until the jam reaches setting point. The cooking time will vary depending on the water content of your rhubarb and the heat of your stove.
6. Test for Setting Point: To test for setting point, place a small spoonful of jam on a chilled plate. Let it cool for a minute, then push it with your finger. If the surface wrinkles, the jam is ready. Alternatively, use a jam thermometer. The setting point for jam is 220°F (104°C).
7. Prepare Jars and Lids: While the jam is cooking, sterilize your jars and lids. Wash them thoroughly in hot, soapy water. Rinse well and place the jars on a baking sheet in a preheated oven at 250°F (120°C) for 10-15 minutes. Place the lids in a saucepan of simmering water to soften the rubber seals.
8. Jar the Jam: Carefully remove the hot jars from the oven. Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills.
9. Seal the Jars: Place the sterilized lids on the jars and screw on the bands until fingertip tight (not too tight, just snug). Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. If you're at a high altitude, you may need to increase the processing time.
10. Cool and Check Seals: Carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, the jar is properly sealed.
11. Store the Jam: Store the sealed jars of Saffron Sun Rhubarb Jam in a cool, dark place for up to one year. Once opened, refrigerate the jam and use it within a few weeks.