The Preserver's Year

Patchwork_Quilt

used scissors for this year's thin shredding and it worked out well.

fedupandskint

Big thumbs up for the rhubarb jam - really nice. So much so its inspired me to have a go at the rhubarb chutney in a few weeks time to replace to bought mango chutney

Magpie27

I made some marmalade the other day which is a bit runny is it ok to re-boil it and then put back into sterlised jars?

Sunnyday

Magpie27 wrote: »

I made some marmalade the other day which is a bit runny is it ok to re-boil it and then put back into sterlised jars?

Yes it will be fine.

Good luck

SD

sonnythecat

somebody mentioned this earlier and now I'm REALLY REALLY REALLY craving it. Does anyone have a great recipe? Thanks

Owl

Hello All

Made loads of stuff today
Butternut Squash, Apricot and Almond (6 jars)
Christmas Chutney (5 jars)
Tongue Tickle Chilli Pickle (3 big jars)
1 jar pickled onions (whoopsied in Mr Ms... 20p!!)
3 x jar pickled cabbage (mr M, whoopsied - 20p)
3 small jars hot chilli sauce

Wow - only trouble now, house smells like a vinegar factory!!!! The chilli pickle is a new recipe, if it's any good I'll post!!

Patchwork_Quilt

Rhubarb jam

3lb rhubarb
3 lb sugar
juice 3 lemons
1 oz ginger (optional)

Cut up the rhubarb and layer with the sugar and lemon juice in a large pan. Cover and leave 8 hours for the juice to weep out. Bruise the ginger and put in a muslin bag in the pan. Boil contents until setting point is reached.

I use my stainless steel pressure cooker base for this, and leave out the ginger.

Edited to say that this does not always set well but tastes lovely anyway. In this case, I call it Rhubarb Conserve, instead of jam.
Good luck

Valli

my recipe's good - thought it was on here as vera's...

always sets;)

and, while I'm showing off

I have never used anything other than granulated sugar nor have I ever used commercial pectin

Valli

My rhubarb jam recipe which I got from my Jam Mentor, who left us last year is here

I have made this for years, always successfully, trick is to make sure the rhubarb is well cooked
I used to peel the rhubarb (and got a green jam) I now just wash it and cook it skin on, now my rhubarb jam is pinker.

If your rhubarb stems are thick slice it thinly;)

redlady_1

*sits down waiting for the chilli sauce recipe*

My marmalade was made using the Mamade stuff this year as I couldnt cut the oranges (poorly girl). One question though, could I just put the oranges straight into a food processor to shred them please?