Home made Rhubarb Jam

daisyroots_2

Hi There
You don't need to put the bits in a muslin bag, if you like them chopped up bit. But are you sure you meant putting the rhubarb in the muslin bag as well ? I think you might have meant the lemon and pips ? Pips and pith important as they are rich in pectin, which makes the jam set, so don't be tempted to leave em out

Don't use the stewed rhubarb, it may have sugar already added, and you want to start with it uncooked. You could make a lovely crumble with it (put some ginger in that too) good luck

divorcingjack

Thanks daisyroots - I probably mis read the recipe. That'll teach me for skim reading.

I just weighed the unstewed rhubarb, and have about 2lbs. Any idea how many jars that would make? and how much ginger I should use?


Thanks for the tip about the lemons - I was actually going to use bottled lemon juice; presumably that won't work? Ooops.

Rhubarb crumble. Mmmmmm. It's just me that likes rhubarb though! I'll have to find some rhubarb loving friends.

torbrex

Try mixing a large tin of crushed pinnaple into your jam when cooking, use about 1.5 kilos of finely chopped rhubarb and 1 kilo of sugar, drain the juice from the pinnaple and boil up as normal. It does not set very well so dont be tempted to boil it too long.
The taste is not to everyones liking and the jam does not keep for as long but in my house I do not have to worry about storing it.

divorcingjack

Pineapple? Wow, I would never have thought of that! I like my jam quite runny anyway, so that's good.

I'm just nipping out to get some sugar and lemons, although I might cheat and get pectin! It is my first time after all...

Any advice on ginger amounts much appreciated.

Torbex, just noticed you're in Glenrothes - I'm just outside St. Andrews!

Cheers all,

dj

Penelope_Penguin

divorcingjack wrote: »

Rhubarb crumble. Mmmmmm. It's just me that likes rhubarb though! I'll have to find some rhubarb loving friends.

Can I put myself forward to be your friend I love rhubarb. Any chance of the jam recipe, please?

Thanks, Penny. x

divorcingjack

well, I'm back from my shopping trip with lots of sugar and three lemons. Tesco's were completely sold out of jam sugar, so I've got no cheating option. Bah!

On the up-side, I did see a Lambourghini Murcialago parked outside the post office in Cupar! Had to stop myself from dribbling.

So.. jam. Any suggestions as to what I could use instead of a muslin cloth for the lemon bits? I don't have any.

Cast iron pan or stainless steel?

So many questions..

Penelope, you're welcome for rhubarb crumble anytime! I'll just try and find the recipe, although I do admit I'm making most of it it up as I go along.

dj

Penelope_Penguin

divorcingjack wrote: »

So.. jam. Any suggestions as to what I could use instead of a muslin cloth for the lemon bits? I don't have any.

Cast iron pan or stainless steel?

So many questions..

Penelope, you're welcome for rhubarb crumble anytime! I'll just try and find the recipe, although I do admit I'm making most of it it up as I go along.

dj

Thank you!

Muslin cloth - clean hankie? Put the lemon bits in the middle, tie opposite corners in reef knots. The thread piece of string through the knot and tie to pan handle for ease of removal.

I use cast iron or aluminium pressure cooker pan for jam.

HTH, Penny. x

daisyroots_2

Any piece of clean, cotton, loosely woven cloth will do instead of muslin. Just cut a piece the size of – say - a face flannel, pop your lemons etc. in the middle, then tie it up securely in a bundle. It’s so long since I made jam, but I always used a copper pan, so someone else is going to have to answer that one. Not aluminium, though, I think.

Redcurrants and blackcurrants have more pectin than anything, so if you can lay your hands on any, pop them in the pan. Ditto plums, citrus and blackberries, Strawberries and raspberries have less pectin, and I don’t think rhubarb has that much either, hence the lemons

divorcingjack

OK - I've got the rhubarb cooking down, found some material for my lemon bits, am sterlising my jars as I type. I've got two saucers in the fridge as well.

It's very exciting! Would I be better pitting in a bit too little sugar, or a bit too much - I can't remember exactly how much it weighed before I started cooking.

Oops.

Thanks everyone for your help.

daisyroots_2

Oo-er, I hope someone else can advise as well, it's years since I made jam, and this feels like heavy responsibility ! Do you have a recipe ? If so, better stick to it. Far as I recall, it was equal quantities of sugar and fruit, but each fruit is different and I only made rhubarb a couple of times