Rhubarb jam help please!

Nonnadiluca

I have made rhubarb jam for the last few years and although the flavour is lovely, I haven't been able to get it to set properly. I have used a jam thermometer but it gets to temperature very quickly and the jam is really runny. I have used the spoonful on a cold plate method to see when it's setting but before it's ready the jam is burnt. I have done it with and without lemon juice but it doesn't seem to make any difference. I have loads of rhubarb ready to use, so any advice would be gratefully received. Thank you.

MallyGirl

I used jam sugar and it worked fine for me. it did have lemon juice (and ginger) in as well

purpleybat

i've not made rhubarb jam but my sister is a big fan.
she's used bottled pectin before to help the set but she tells me it is quite a soft set regardless.
I've only used bottled pectin once when I made an incredibly sloppy marmalade one year, my memory of it is to use it sparingly.
hope this helps

comeandgo

I used to make rhubarb jam and it was always the easiest to set. Are you using overripe stalks? This makes setting difficult. I used to add ginger to some of the boils. I always used the saucer to check for setting. If it is burning your ring is too high.

DigForVictory

When all else fails, powdered pectin can keep the stuff in the jar.
You may then need to serve it in slices cut out of the jar, but every batch has variation!

My pectin came from ebay - and while I can't swear by it 13g per kilo of fruit sounds effective.

Best of luck!

VfM4meplse

Never heard of rhubarb jam but lots of people have been singing the praises of rhubarb gin!

Debran

I can 't say I've had trouble getting the jam to set and I use the cold saucer method to test if I've reached the setting point.

However, I always make the jam in the microwave oven and just use ordinary sugar.

*~Zephyr~*

With rhubarb jam, I let the chopped rhubarb sit in a bowl with the sugar, lemon juice and ginger (if I'm using) for a couple of hours before boiling. I stir it occasionally to encourage the juice from the rhubarb. The sugar is usually all dissolved by the time I put it in the pan to boil it and it gets to setting point within 10 minutes.


I always use jam sugar though.

Rhubarb jam has never been a problem. But strawberry jam? The air in my kitchen is always blue when I'm making strawberry jam.

MallyGirl

I did the 'let it steep' plus jam sugar method. I wish I'd grown more now as it was yummy

Nonnadiluca

Many thanks for your replies. I shall be giving it another go later.

pinkladyvenus

I use pectin as well (Silver spoon 3 sachets in a box approx £1.29 most supermarkets stock it) added to the sugar 1 sachet to 1kg sugar mix well, then add to prepared rhubarb and leave over night. It produces a soft set. I also add lime juice from 3 limes per kg of rhubarb gives it a lovely flavour