Sous Vide Strawberry-Rhubarb Jam

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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When spring comes, we purchase all the fresh rhubarb we can find and try to preserve it as quickly as possible. This sous vide strawberry-rhubarb jam is super easy to make in the Anova Sous Vide Precision Cooker and is so, so good.

Ingredients for 12

  • 1 cup diced rhubarb

  • 1 cup diced strawberries

  • 1 cup granulated sugar

  • 2 tablespoons powdered pectin

  • 2 tablespoons freshly squeezed lemon juice

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to an airtight container and let cool to room temperature. Refrigerate for up to 1 month.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time