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Sauces and Condiments, Vegetarian

Strawberry-rhubarb jam

New York might have better appetizers and San Francisco better main courses, but no city beats Los Angeles for dessert. Nowhere else has the raw fixings, the right kind of hedonists or the critical mass of cooking talent. On the ... Read more

Total time: 1 hour | Makes about 3 cups
  • 1 cup sugar
  • 1 vanilla bean, cut lengthwise and seeds reserved
  • Water (about 1/4 cup)
  • 2 cups diced rhubarb (cut into 1-inch pieces), about 4 stalks
  • 1/4 cup red wine
  • 4 pints small to medium strawberries, diced

Step 1Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan. Add enough water to moisten all of the sugar. Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules. Cook the sugar over high heat until it caramelizes and turns golden, about 4 to 5 minutes. Add the rhubarb and the wine. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. (Be careful; the mixture will splatter.)

Step 2Add 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat. Cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Add another 1/3 of the berries and quickly stir until just softened. Add the last batch of berries, turn off the heat, and stir gently. Allow the jam to sit undisturbed about 10 minutes. If using to fill the doughnuts, refrigerate the jam so it sets up and filling is easier. Keep refrigerated.

Note: Elizabeth Belkind makes this jam to fill the doughnuts at Grace, but she says it also would be good served with scones, shortcakes or ice cream sundaes.
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