Home made Rhubarb Jam

Maxjessdru

I have a Marguerite Patten recipe for Rhubard Jam:

1lb rhubarb
1lb sugar
1 tablespoon lemon juice

Wipe the rhubarb and cut into 1/2" lengths. Allow to stand in the sugar for several hours then cook gently, stirring well over a low heat until the sugar has dissolved. Add the lemon juice then raise heat and boil rapidly until setting point reached. Spoon into hot jars and seal.

Other variations include adding: ginger, geranium, redcurrant, strawberries and tomatoes!

misskool

when you "spoon into hot jars and seal", do you literally just have oven warm jars that have been cleaned and they should be ok?

Never ever made anything to keep before so very worried will poison someone!

:rotfl:

twink

i put an inch of water in my clean jars and micro them till the water is boiling for a couple of mins then take them out, drain upside down or you can put them in the oven without water in

kippers

I put my jars in the oven gas 4 for 5 mins to sterilise them.

Tashja

Yep, I am a jar in the oven lady too

T xx

culpepper

make sure none of the rhubarb has thick stringy stems as they will stay stringy even once it is all jammed down. (speaks from experience here LOL)
My Aunty used to make it with ginger too sometimes.

oliveoyl

Forgive the thread hijack... but it's related'ish.

Will rhubarb compote keep, or does jam keep so long because there's so much sugar in it? I'll be using around 15% brown sugar, 5% honey + lemon juice.


Also, when sterilising jars in the oven... what do you do about the lids?

kippers

Hi, I've always peeled my rhubarb when i make rhubarb jam but i've been told that you don't need to. What do you old style jam makers do?...peel or not?

thriftlady_2

I've never peeled rhubarb in my life for jam or otherwise. Why do you need to?

NoahsPennilessMummy

apparently it is down to colour....if you want a bright pink jam you can peel it, if you dont mind the usual rhubarb colour don`t bother.
I don`t usually peel it:D