Home made Rhubarb Jam

Soubrette

So the rhubarb and ginger jam did not work :mad:

The recipe came from he.e: http://kooringa.blogspot.com/2006/05/rhubarb-and-ginger-jam.html

Her jam came out pink with a subtle hint of ginger....my jam came out brown with a knock out taste of ginger

I am going to freeze it in small portions and add it to my crumbles (a couple of spoonfuls per crumble) as I think it will give a nice flavour - but by gum the ginger taste is strong.

I used 100g of crystallised ginger as per the original recipe, the juice of one small lemon plus 3 tbs of lemon juice but every thing else was the same. It was a really soft set though.

I think in future I shall only use sugar with added pectin as this really seems to work better for me rather than adding lemon juice

Sou

Penelope_Penguin

Soubrette wrote: »

So the rhubarb and ginger jam did not work :mad:

The recipe came from he.e: http://kooringa.blogspot.com/2006/05/rhubarb-and-ginger-jam.html

Her jam came out pink with a subtle hint of ginger....my jam came out brown with a knock out taste of ginger

I'll be making this recipe then - I love ginger, and the stronger the better :T

As this has fallen from the front page of OS, I'll add it to the existing thread.

Soubrette

Penelope_Penguin wrote: »

I'll be making this recipe then - I love ginger, and the stronger the better :T

As this has fallen from the front page of OS, I'll add it to the existing thread.

Let me know how you get on - next time I'll have a go with one of the recipes on this thread

Should have known to look here first

Sou

kirsty822001

Maxjessdru wrote: »

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!

:T:T
THANKYOU FOR THIS POST :D:D
my first Jam making my rhubarb Jam is ready for eating whoop whoop
i squeezed half a Lemon in and chucked the skin in. I did use jam sugar and am thrilled my first time at Jam has come out so delicious. I cant wait for breakfast and my morning toast!!

angeltreats

That Marguerite Patten recipe is the one I used for my rhubarb jam. I added about a teaspoon of ground ginger per pound of rhubarb. It turned out lovely.

In fact all my jam this year has been from Marguerite's recipes and it's all turned out great apart from very slightly burnt strawberry (although I can't blame Marguerite Patten for that!). I got the book from the library but am on the lookout for a cheap copy so I can keep it forever

Nargleblast

I made some rhubarb compote the other day with some cutprice rhubarb from the supermarket. Very quick and easy in the microwave, adapting a strawberry jam recipe from my microwave book.

500gms chopped rhubarb in a big microwaveable bowl, done for 4 minutes on 100% power. Stir in 500gms sugar and the juice of a lemon. Microwave on 70% power, stopping and stirring every 5 minutes. I set the microwave for 30 minutes but it was done to setting point at 20 minutes. Stir well, put in hot clean jars. The strawberry jam recipe in the book uses 675gms each fruit and sugar and takes about 35 minutes - haven't tried it yet but will do if I can get some reduced price strawberries.

Nargleblast

Further to the above, I call it rhubarb compote because it is 50% fruit, any less fruit than that I would call it jam. Either way, it's the stuff you put in tarts or spread on bread and toast!

begley

I've got shed loads of rhubard in my veg patch. Usually I stew it and have it with 'basics' custard (cheap pudding!), but wondered how easy it'd be to make jam? Does anyone have a foolproof (:o) recipe I could use please? And also, would it keep and be ok for Christmas gifts? We do homemade hampers for our families every year, it'd be a nice addition. Thank you!!
:j

torbrex

2 kilo rhubarb softened in pan, add 1.8 kilo sugar (I like mine a bit less sweet)and some lemon juice, bring to boil slowly then boil hard for about 20 mins, remove from heat, allow to cool then pot into warm jars and tighten the lids before cool which will seal if the lids are a good fit.

Alternate additions are ginger or pineapple, for different palletes.

Pink.

Hi begley,

This thread should help:

Home made Rhubarb Jam

I'll add your thread to that one later to keep the recipes together.

Pink