Val's Recipe for Rhubarb Jam
Ingredients:
- 4lbs (2 kg) rhubarb
- 4lbs (2 kg) granulated sugar
- 3 oz (75 g) root ginger
- Juice of 2 lemons (or 4 tablespoons bottled Lemon Juice)
Method:
Trim, wash and wipe the rhubarb and cut into 1 inch (2.5 cm) lengths. Put into a bowl, sprinkle with the sugar, cover and leave overnight to soak.
Next day, pour into a pan, add the lemon juice, bruise the ginger and wrap in a piece of muslin and place it in the pan, bring slowly to the boil, stirring occasionally until all the sugar has dissolved.
Boil rapidly until the jam sets when tested and the fruit sinks to the bottom of the pan.
Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm.
Makes about 5 lbs (2.5 kg) of jam.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Filed under All Recipes, Jams, Rhubarb, Val's Preserves, Vegetarian Recipes by Val
Comments on Val's Recipe for Rhubarb Jam »
Sylvia @ 1:46 pm
Did you know if you add a tsp of butter near the end the froth will disappear.
Val @ 12:49 pm
Thanks for the tip. I did know about the trick with butter.