Home made Rhubarb Jam

ampersand

Just found something reasonable here and post it for others to investigate. The recipe date is 9 May, 2004 and there's a slightly florid prose introduction, but the jam's the thing(I'll up the raspberries.)

http://thepassionatecook.typepad.com/thepassionatecook/2004/05/rhubarb_and_ras.html

badkitti

I LOVE this cake

Nigella's Rhubarb and Polenta (Cornmeal) cake

http://www.aspoonfulofsugar.net/blog/2004/05/rhubarb_cornmeal_cake.html

johnmc

I personally prefer to drink my rhubarb. It makes excellent wine.

MrsTinks

I've had rhubarb wine before and it was delishious! As was Rhubarb roman wine (a mead wine mix really...)! But I guess with limited rhubarb you might be best of with a fool?
I have some myself and have been wondering what to do with it... I don't have rasberries but I DO have blackberries from last year in the freezer

MrsTinks

This looks yummy too though...

johnmc

and something else altogether with double cream rippled through it!!!

MMMMMMMMMMMMMMMMM.

whitewing

To make a rhubarb and orange crumble, chop your raw rhubarb into an overproof dish (small pieces about 1.5 cm - no bigger - avoids having to stew it first). Pour in some orange juice until the base of the dish is covered. Sprinkle finely chopped/grated orange peel over the rhubarb. Cover with crumble (which I make with oats and butter and the merest hint of granulated sugar). Tastes divine. May try adding some raspberries too next time. Sounds wonderful.

whitewing

PS Obviously you have to cook it too, once the crumble topping in on!

ampersand

Raspberry Rhubarb Jam -done but tweaked things to make right(my changes are in brackets):
600gms rhubarb(800 gms), chunked and covered overnight with 400gms(600gms)golden caster sugar and juice of 1 lemon(2 lemons),
Next day cook in non-stick pan until liquid has mostly evaporated around 10 mins(nearer 25mins). Add 300gms raspberries(800gms of last year's frozen ones)and cook for a further 10 mins(added juice of another lemon and a further 800gms-1k of warmed white sugar, gentle rolling boil till setting point reached, about 15 mins).
Made 7 1lb jars and it's scrummy.

divorcingjack

Hello..

OH is away for the weekend, so I've decided that now is the time for my very first jam making experience - if I mess it up, no-one except the OS board will know!

I'm terrified, but think I have the basics. I have rhubarb in the freezer, and want to make rhubarb and ginger jam. Does anyone have a foolproof recipe?

The one I have says juice of two lemons, a knob of ginger and equal amounts of rhubarb and sugar.

My question is, all the recipes say that I should put the ginger and rhubarb in a muslin bag, but I quite like the bits. Can I just chop it up a bit smaller and leave the bits in, or will it be horrible? Also, I've got fresh ginger, is that OK?

Finally (sorry for my incompetance) - when we had a rhubarb glut earlier in the year, my mum helped me stew some. Can I defrost this and use it for jam or is that silly? My freezer is FULL of rhubarb and I really want to impress OH when he gets home.

HELP!

dj