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Produce => Recipes => Topic started by: Rhubarb Thrasher on May 01, 2007, 09:37:38
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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
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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.
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thanks for that. I did wonder about the pectin, and was probably going to add apple.
Any spices go well with it?
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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.
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thanks, will try, tho the loft is full of green tom, plum and beetroot chutneys
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Of all the chutneys we make and give away ,the above is the only one we get asked for again!
that and honey shallots.
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Honey shallots?? now that sounds extremely interesting.........
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It is,I will get back to you a.s.a.p
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thanks. We're growing red shallots this year as well the usual
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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 :)
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:) 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? :-\
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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
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;D Thanks Jeannine, what about the jam though :-\ too soon !
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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
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... 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.
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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
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our greengrocer is selling "fresh" blackberries at £1.50 for 125g. They're from Chile. How crazy is that? ???
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Rhubarb and orange combine well
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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.
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My mum makes rhubarb and apricot jam. She uses dried apricots.
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Rhubarb & Ginger Jam
(A recipe from a friend of mine: we both make it every year.)
2 & a half pounds of diced rhubarb
2 & a half pounds of sugar
juice of 2 lemons
1 oz root ginger, bruised & tied in muslin
4 oz preserved or crystallised ginger
Combine all ingredients & leave in a bowl overnight. Next day, make jam as usual.
I normally use the last of my early rhubarb for this. (Made it a fortnight ago.) It's delicious, and makes a splendid dessert stirred into yogurt.
And yesterday I made a batch of Rhubarb Chutney using the main crop. That's tasting good too: might make some more if I can't do anything useful outside.
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:) Morning all,
well I made a batch of rhubarb and ginger jam at 5 O'Clock this morning, (another bad night :'( ah well) and it hasn't set :(
so what do I do now?
add an apple and boil again?
it's going to be one of those days today, I can feel it in my water :(
it's raining, but we need it, only I've got a load of washing to put out as well >:(
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i had to add lots of other fruit before mine set
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:( right I added an apple, and some certo (apple pectin) and a dash of lemon juice,
brought it to a rolling boil
and caught it just as it was turning brown :'(
now I have this brown gooey mixture which resembles chutney,and doesn't taste remotely of rhubarb !!! ???
I told you it was going to be one of those days :-\
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I am going to have ago at making this tomorrow but just realised i don't have a lemon. Is the lemon juice really needed??
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I wondered about the lemon juice, too. The rhubarb is certainly acid enough without it, so I assume it adds pectin. To be honest, I've never been brave enough to leave it out!
But I've never had problems getting it to set. Although it's not a quick setter, like plum or loganberry. If my memory serves me - it doesn't always, these days! - it took about 15-20 minutes at rolling boil. (I rarely bother to test until at least 10 minutes is up: watching how it falls off the spoon is a good indicator.)
Sorry if the recipe has given problems: it really is tried & tested, honest!
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Hi ho...
I'm new to jam making but my bible so far has been B[iBest Kept secrets of the Woman's institute - Jams, pickles & Chutneys[/i]
They offer Rhubarb & Orange jam, Rhubarb & Fig jam (sounds yummy) & Rhubarb & blackcurrant jam as well as a rhubarb & date chutney.
also variations of rhubarb & apricot, raisin or sultana chutney, and a weird but interesting, rhubarb & garlic. no issues mentioned about pectin levels for rhubarb, and the book is pretty thorough in my novice experience. if interested will transcribe some...xa
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Rhubarb and Fig Jam - now that sounds nice. Just hope i've enough rhu to make Rhu and orange, rhu and ginger, rhu chutney. Oxalic acid never did anyone any harm, apart from the kidney stones, oh and being poisoned
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Well i have made it :o not sure how its going to set though lol After getting burnt repeatedly i kinda gave up lol. So fingers crossed and i'll see in the morning
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If the the jam is not a set as you might of hoped, does this affect how long the jam can be kept for??
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Or rather, Chutney, but I thought I'd add it to this thread rather than start another one.
Following markfield rover's advice above, I looked up busy_lizzie's recipe and made a batch. It's brilliant!!
Thanks to you both! We've been eating it with everything from cheese sandwiches to kedgeree. I'm going to have to make some more soon. We might run out soon! And I think I'll pass the recipe round the plot, if that's OK?
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don't beat about the bush, Trevor_D! What's it like?? :D
So much to do.....so few jamjars
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Hi all,
just thought I'd add that I made rhubarb & orange jam last weekend and it was very nice! Kinda like a marmaladey rhubarb jam. I was NOT very good at thin slicing the orange slice and putting them down the side of the jar for decoration though.
am going to try that rhubarb chutney.
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I did the Rhubarb and Fig the other day - veeerrrry nice :P
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If the the jam is not a set as you might of hoped, does this affect how long the jam can be kept for??
No, the issues that affect the life of the jam are:
Temperature - the jam should be at above 90 degrees C when the lids are put on.
Seal - the jars must be airtight, lids or seals must be tightened down well.
Sugar content - the total sugar content (including that in the fruit) should be in the region of 50%
Cleanliness - the jars and lids must be sterilised before use.
Don't think I've forgotten anything, think these are the main points.