Home made Rhubarb Jam

Penelope_Penguin

tomterm8 wrote: »

You wouldn't make Rhubarb jam at this time of year, would you? It's at its best right now, a nice crumble.... yummy.... whereas the best Jam is made latter in the season.

Nope, I was referring to not peeling rhubarb I made rhubarb fool yesterday and it was delish!

moneysavinglaura

Hi All,
I picked lots of rhubarb from my allotment, wacked it over the heat for a while to make rhubarb gueeyness with some sugar and then froze it. I have been adding it to my porridge but I'm a bit bored of that now. I was hoping to turn the rest into jam. Can I do this, bearing in mind i have cooked it down, added a little bit of sugar and then froze it!?

jasmin10

After reading all the lovely threads and making your own preserves and chutneys, I have now started.

I have already made some Plum Jam which can out lovely (I used Jam sugar and made it in the microwave).

I have pulled some Rhubarb and had to stew it before it went funny and if I don't do something with it soon it will be in the bin.

After reading threads heres my thoughts.

Re-heat the Rhubarb (can I use the microwave?) Once it's hot but not boiling at some normal granulated sugar (how much do I use) I don't have lemons but have lemon Juice (again how much would I use). I was them thinking of ginger but don't have fresh ginger only have ground (can I use this and how much would I use).

Once done get to boiling point and test.

I would really appreciate some advice on this as it only be the second lot I made. The plum jam I made was all done in the microwave going by the instructions on the packet of the sugar.

Patchwork_Quilt

Rhubarb does not set well, so you may find jam sugar useful but I haven't used it for a long time so I can't say. However, this year I cleaned and chunked the rhubarb and layered it with an equal amount of sugar in my big pan. I left it overnight until the juice came out. Then I boiled it up to the setting point. This was much better than softening the rhubarb first and then putting the sugar in etc.

Good luck. You can freeze it too or microwave it until soft and then keep in the fridge for a couple of days until you have time to make crumble

nanokitten

You may find adding an apple to the mix helps. It is the pectin in fruit which sets the jam and rhubarb doesn't have much, you can buy bottled pectin (near sugar in the supermarket) or special jam sugar. Alternatively the skin and pips of apples or lemons are full of it (I sometimes wrap them in a bit of muslin and add the whole 'teabag' to the mix. bottled lemon is fine (you shouldn't need much as rhubarb is acidic anyway. Ginger is delicious, dried is fine - but go very easy with it as the flavour will develop over time in the jar ( I made 'surprising rhubarb and ginger jam' once it was very erm surprising!) If it doesn't set well, it doesn't really matter (makes it easier to spread) or you can use it as a topping on ice cream , yogurt etc - yummy.

jasmin10

Ok thanks for that, I think I will miss the lemons out and use the bag of jam sugar I have. I really didn't want to use it as they said on the packet to use the whole 1kg bag. With 1kg of this sugar am I right in presuming I should use 1kg of stewed Rhubarb

thriftlady_2

Does it have to be jam? I'd portion it up and freeze it. Use to make crumbles, pie, cake, fool, muffins at a later date.

jasmin10

Dosen't have to be, I'm wanting to make chutneys and jams at the moment but I could always make a crumble.

thriftlady_2

Put some ground ginger in your crumble topping -yum;)

jasmin10

Well me being me couldn't resist having a go. I now have lovely Rhubarg, Apple and Ginger Jam and it's come out gorgeous.

Thank you everyone.