Author Topic: Rhubarb Jam (Read 6954 times)

Rhubarb Thrasher · « **on:** May 01, 2007, 09:37:38 »

as our plum tree has decided to have a rest this year, does anyone have a recipe for Rhubarb Jam?? or Rhubarb and Ginger? or anything else Mostly Rhubarb??

Thanks

jennym · « **Reply #1 on:** May 01, 2007, 10:02:59 »

1 kg Rhubarb
1 kg sugar
Juice of one lemon

Chop rhubarb into 1" long pieces, put in a thick bottomed stainless steel (never aluminium) pan with just enough water to cover, cook with lemon juice until soft. Add sugar, stir to dissolve and bring heat up to 104 degrees C and boil for a few minutes - mind, as it can splutter at you. Jar quickly. This jam doesn't really set like other fruits do, so don't expect it to. If you want it to have a more "set" appearance substitute 300g of apple for 300g of rhubarb in the above recipe.
For rhubarb & ginger, substitute 100g of crystallised ginger for 100g of rhubarb, but chop it very fine and cook it separately for about 15 minutes in a little water to soften it. Then add to the rhubarb and start cooking. You may want to add 1/2 teaspoon of powdered ginger if it's not gingery enough for you.

Rhubarb Thrasher · « **Reply #2 on:** May 01, 2007, 10:10:30 »

thanks for that. I did wonder about the pectin, and was probably going to add apple.

Any spices go well with it?

markfield rover · « **Reply #3 on:** May 01, 2007, 11:02:12 »

Chutney any day ! sweeter than mango,and includes spices.
I do not know how to do the link thing,but if you search
'rhubarb chutney' at the bottom of the first page March 14 2004 busy_lizzy
has a recipe.

Rhubarb Thrasher · « **Reply #4 on:** May 01, 2007, 11:05:52 »

thanks, will try, tho the loft is full of green tom, plum and beetroot chutneys

markfield rover · « **Reply #5 on:** May 01, 2007, 11:13:37 »

Of all the chutneys we make and give away ,the above is the only one we get asked for again!
that and honey shallots.

Rhubarb Thrasher · « **Reply #6 on:** May 01, 2007, 11:34:09 »

Honey shallots?? now that sounds extremely interesting.........

markfield rover · « **Reply #7 on:** May 01, 2007, 11:38:09 »

It is,I will get back to you a.s.a.p

Rhubarb Thrasher · « **Reply #8 on:** May 01, 2007, 12:24:29 »

thanks. We're growing red shallots this year as well the usual

HappyCatz · « **Reply #9 on:** May 05, 2007, 10:04:36 »

Try this:

Rhubarb and raspberry jam

500g rhubarb
300g raspberries
800g preserving sugar.

Dice rhubarb, sprinkle over sugar and leave overnight.
cook raspberries in separate pan.
heat rhubarb mixture until sugar dissolves, add raspberries and boil until setting point achieved.

this was lovely although the rhubarb has so much pectin in it i am sure it would be ok with normal granulated sugar :)

wilko · « **Reply #10 on:** May 05, 2007, 10:44:48 »

:) I've checked my preseves recipe book and it say to make rhubarb jam at the end of the summer, as the tender spring rhubarb does not have the intense flavour of the late summer, is this true?

I've been given loads of the lovely stuff, and just wondered if it can be frozen? :-\

Jeannine · « **Reply #11 on:** May 05, 2007, 10:50:32 »

Yes it will freeze but it is verysoft when defrosted and the juice seperates, it is just fine for crumbles and fools but I don't use it in pies. I make a dessert with defrosted rhubarb fresh cream and rasberry jelly. Not really a fool as it is sets but it is fine with frozen too.

XX Jeannine

wilko · « **Reply #12 on:** May 05, 2007, 10:57:53 »

;D Thanks Jeannine, what about the jam though :-\ too soon !

Rhubarb Thrasher · « **Reply #13 on:** May 05, 2007, 11:23:16 »

the recipe I used bore some relationship to the ones given, tho I had to add apple, gooseberry, blackcurrant and damsons to get it to set. Very nice but not exactly rhubarb jam, and I couldn't make it the same again

jennym · « **Reply #14 on:** May 05, 2007, 19:27:56 »

Quote from: HappyCatz on May 05, 2007, 10:04:36

... although the rhubarb has so much pectin in it i am sure it would be ok with normal granulated sugar :)

Not in my experience it hasn't! :) I've found rhubarb to be one of the 'fruits' that contain the lowest level of pectin.
As for making jam with the older stems, personally I wouldn't - the intense flavour is due to the build up of oxalic acid in the older stems, not sure whether or not there's a problem with this, but have found that the rhubarb produced from now until end June gives a fine jam.

Columbus · « **Reply #15 on:** May 07, 2007, 15:53:22 »

Hi all :)

I make rhubarb and ginger jelly later in the season when I`m using blackberries or gooseberries for crumble. At the moment all rhubarb is being eaten fresh. I use sugar with pectin already added for all the jams and jellies I make.

The first few jars of Rhubarb jelly are a beautiful rose pink colour but if you squeeze out every last drop of mix then it becomes brown but still tasty.

Col

Rhubarb Thrasher · « **Reply #16 on:** May 07, 2007, 20:59:20 »

our greengrocer is selling "fresh" blackberries at £1.50 for 125g. They're from Chile. How crazy is that? ???

Barnowl · « **Reply #17 on:** May 08, 2007, 11:24:31 »

Rhubarb and orange combine well

Joe11 · « **Reply #18 on:** May 08, 2007, 11:53:06 »

I have never heard of rhubarb jam before but it sounds lovely so I am going to go out and buy some rhubarb so i can have a go at making it.

dandelion · « **Reply #19 on:** May 08, 2007, 12:00:47 »

My mum makes rhubarb and apricot jam. She uses dried apricots.

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Author Topic: Rhubarb Jam (Read 6954 times)