Rhubarb Jam

[Trevor_D]

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.

[Trevor_D]

[wilko]

:) 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  >:(

[Rhubarb Thrasher]

i had to add lots of other fruit before mine set

[wilko]

:( 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  :-\

[Joe11]

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??

[Trevor_D]

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!

[Mrs greenjeans]

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

[Rhubarb Thrasher]

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

[Joe11]

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

[Joe11]

If the the jam is not a set as you might of hoped, does this affect how long the jam can be kept for??

[Trevor_D]

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?

[Rhubarb Thrasher]

don't beat about the bush, Trevor_D!  What's it like?? :D

So much to do.....so few jamjars

[Mrs greenjeans]

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.

[blisters]

I did the Rhubarb and Fig the other day - veeerrrry nice :P

[jennym]

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.