Sous Vide Strawberry-Rhubarb Jam
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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.
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.