The Preserver's Year

NoahsPennilessMummy

Hi

Yesterday I made the rhubarb jam from River Cottage Preserves.....did follow the instructions and have put it in jars but it isnt as thick as usual jam....not really runny, like a thick syrup with soft rhubarb through it, is this how it should be?
Am scared to boil it up again incase it turns into toffee!!

Gigervamp

lbt wrote: »

I was wondering what other liquers would work in marmalade? I have a few lurking in the cupboard and I am not really sure what to do with them - cointreau, grand marnier, tia maria etc.

Not sure how well the Tia Maria would taste in marmalade, but the cointreau and grand marnier are both orange liquers, so they'd be good.

Valli

I do find that rhubarb is a nice thick jam when I do it but I 'dry' cook it down to a pulp before adding sugar - just sliced rhubarb, ground ginger and lemon juice cooked together - takes a long time. If I am short of time this would be a good stopping point too . Don't know the river cottage recipe. I USED to peel first but now I don't - now I get a nice pink jam.

Thanks lbt I much prefer the sound of this one - the Dairy Book one calls for the oranges to be boiled whole at the outset and chopped 'chunkily' which I just didn't fancy. With the amount I bought (2 bags) I have enough for three batches! Will pop to lidl for sugar (and cheap whisky - sounds like a batch of xmas gift there!)

iriedaughter

Valli wrote: »

BTW I jam blackcurrant, rhubarb and ginger (home grown)and I do a Bramble Jelly of which I am excessively proud so I can give/share my experiences for anyone interested

hi Valli, I am interested in how you grow ginger.

greenbee

iriedaughter wrote: »

hi Valli, I am interested in how you grow ginger.

:rotfl: :rotfl:

razra

Valli wrote: »

BTW I jam blackcurrant, rhubarb and ginger (home grown)and I do a Bramble Jelly of which I am excessively proud so I can give/share my experiences for anyone interested

Id be very interested in the rhubarb and ginger jam if you could post a recipe, pretty please:D

I made my first ever jam yesterday: blackberry yum yum

Had frozen blackberries in the freezer and got sick of them spilling out every time i moved them (pesky blighters kept ripping escape holes in the freezer bags:rotfl:) so I made a small jar using my slow cooker

heres the recipe I used ( I only have a dinky slow cooker and this fitted in fine)

1 pint blackberries
1 cup preserving sugar
1 tbsp lemon juice

smash the berries slightly ( mine were frozen so this wasnt very easy and I gave up:o besides I like chunks of fruit lol)

tip in slow cooker add sugar and lemon juice

cook low 2 hours stiring occassionally

then wack it upto high take of lid and cook till it looks right (think the recipe said 3 hours)

The origonal recipe is on here in the jam collection thread but it was for 4 times the amount and used different fruit

I re used a jar so the sizse of this would be approx 370g as thats what the jar origonally held

On the subject of jars I managed to get some of those posh dowe egberts jars from freecycle do you think they would be ok for jam?

Many thanks

Valli

durr me! The rhubarb's home grown! What are you lot doing here?

I will post rhubarb and ginger recipe along with my own 'adjustments' later. Off to do my marmalade now (I blenched at whisky prices so haven't got any cos I don't like it...)

greenbee

Valli wrote: »

durr me! The rhubarb's home grown! What are you lot doing here?

Keeping an eye on you, obviously!

nodwah

I need marmalade help!!

I also bought some whhoopies seville oranges in sainsbury's!

What I want is clarification on the peel/pith thingy-

I've got umpteen cookery books and none are actually completely clear on whether you take off the pith from the peel as you're shredding it

I've been raking thru a jar of bought marmalade to see what the peel's like but I can't tell if it's still got pith a ttahced

i'm very confised because all the recipes say put the pith in a muslin but they don't actually say remove the pith from the peel

help!

nodwah

more help pleeese - is anyone at home?

My recipe says make up the juice to 4.5 litres- but I've only got 200ml from the oranges isn't this going to be far too weak

(I'm doing the steeping overnight method)