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Rhubarb announcement
Sat 21-Apr-12
1:27 pm
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mauramac
Kent

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magicMuch excitement today as beloved daughter has just presented me with a 2kg bundle of joy - named rhubarb magic

Rhubarb was delivered safely yesterday from daughters allotment bed in Sidcup and is her second progeny - the first (Potato red Desiree) came last year and gave us great joy.

However, we are equally over the moon with Rhubarb and hope she will be joined by many brothers and sisters in the weeks to come.

Happy Days................

Now I need a nice jam recipe ponder

Learn from yesterday, live for today, hope for tomorrow.

Sat 21-Apr-12
5:25 pm
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Danny
Scarborough, England
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Congratulations on your recent arrival, Maura! magic

Never knowingly underfed

Sat 21-Apr-12
6:52 pm
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Hattie
Bucks/Oxon Border

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"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 22-Apr-12
5:52 pm
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shelley
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THE RHUBARb and strawberry one looks yummy!

Sun 22-Apr-12
7:16 pm
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Terrier
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I make a rhubarb and ginger jam maura, very easy and I can add the recipe on here (if it's not already on somewhere)

Tue 24-Apr-12
12:30 pm
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mauramac
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Hey - thanks everyone, I've only just seen your replies as for some reason my emails alerting me to replies not working 🙁

 

Thanks very much - I still have 1 kg to use so will check out your suggestions.

Yesterday I used 1kg of rhubarb, 1 vanilla pod split in half, 2 tablespoons lemon juice, and 2lbs of sugar (plus a sachet of pectin powder) and ended up with 3 and a bit lbs of Rhubarb & Custard Jam smile

Oh my goodness - the smell in the kitchen was heaven and my darling daughter arrived just as I was potting up so was able to sample it straight from the pan. So now after her visit I only have 1 lb of this nectar left and must make up some more immediately. Not complaining as she did provide the rhubarb! Seems it is a bumper year for rhubarb and she has lots more of it than she can eat so jam is the answer for both of us.

Learn from yesterday, live for today, hope for tomorrow.

Tue 24-Apr-12
12:35 pm
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mauramac
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Hattie said:

Hi Maura,

How about these recipes ?

 

http://www.allotment.org.uk/recipe/361/rhubarb-ora.....am-recipe/

 

http://www.davidlebovitz.com/2009/06/rhubarb-berry-jam/

 

Good luck.  wave

Ha ha - I have just read the David Lebovitz link and he is very funny. I think I will add berries to this next batch, sounds scrummy and maybe it will improve the colour? The Rhubarb & vanilla tastes fabulous, really just like rhubarb & custard but the colour is a bit brownie.

Thanks for link and wave

Learn from yesterday, live for today, hope for tomorrow.

Tue 24-Apr-12
1:05 pm
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Hattie
Bucks/Oxon Border

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Hi Maura,

I must try the rhubarb & vanilla recipe, it sounds delicious, thanks.  wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 13-May-12
8:12 pm
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Hattie
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I made Rhubarb, Strawberry & Vanilla Jam last week (when I was laptop-less). I sliced the fresh strawberries in half & sprinkled them with about half their weight of granulated cane sugar & left them covered overnight to produce a lot of sweetened juice. The next day I used this juice to cook the finely chunked rhubarb adding some more sugar. I didn't add the soaked strawberries at this point because I didn't want mushed up berries. When I thought the rhubarb was cooked through I added the halved berries along with lots of lemon juice & some homemade vanilla/vodka extract & bought to a rolling boil & then quickly to setting point, using my new thermometer. My aim was to make the jam using less sugar than the old recipes recommend & achieving a slightly softer set with the strawberries suspended throughout the jar. It worked a treat & the jam is delicious....much nicer than just made with the berries.  I think it will be great over ice-cream but I have been scoffing it on toast. I will definitely being making more of it as it has a nice tart tang instead of being cloyingly sweet, which I really dislike. I didn't follow any recipe but made it up as I went along; but I kept tasting it as I went along.....I always cook this way; my friends get annoyed because I don't end up with a finite recipe.  laugh

My next door neighbours loved the pot I gave them, along with a load of fresh eggs. 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 13-May-12
8:36 pm
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Aly
Normandy France

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I will buy some strawberries this week as my rhubarb is ready and I am now short of jam!

Trying to enjoy life as it is

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Sun 13-May-12
8:55 pm
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Terrier
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It sounds delicious Nadine,will give it a try when we have some strawbs

Sun 13-May-12
9:14 pm
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Hattie
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Hi Janet,

Ocado had a bargain offer last weekend of £1.33 for a 400g punnet so I got 3 but wished I had bought more as they were very tasty....they were grown in Italy.  I know, all those non green miles, but I was desperate to try this method/recipe out. I think you will love it Janet. It is definitely the best strawberry jam I have ever made. 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 13-May-12
9:38 pm
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Terrier
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I've noticed a few places have strawbs on offer at the mo, presumably italian/canaries/spanish, but I've not bought them as I expected they would be hard and tasteless, will keep an eye out. thanks Nadine

Sun 13-May-12
10:03 pm
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Hattie
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I have noticed over the years that the Italian ones are the best of the early imported offerings, then the Turkish ones a bit later (of course our own are incomparable when grown outside). 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 14-May-12
10:42 am
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mauramac
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That sounds delicious Nadine - I will definitely give it a go when I get more roobub smile

Was also told to try adding cinnamon & star anise and as the daughter has some star anise spare looks like I'm in luck.

I am struggling to get a decent set with each batch I make though and can't find out what I'm doing wrong. I even made my own pectin from Bramley apples but wasn't sure how much to add in case it changed the flavour too much.

I do keep trying different ingredients with each batch and the best set so far was using a sachet of Tate & Lyle powdered pectin - the taste was still beautiful. I'm using roughly 2 - 3lb fruit each time.

The worst batch for setting was using jam sugar - that was awful and even with certo it still is a wee bit on the soft side.

I'm not after a solid set but something you can use without it being too runny. Trouble is the colour changes if you overboil and brown jam is not attractive no matter how lovely it tastes frown

So far I have made, Rhubarb & Vanilla, Rhubarb and Orange (much easier to set), and Rhubarb & Ginger (hardest to set).

Do you think covering the Rhubarb with sugar and leaving overnight to draw out the juice is the problem....does it make it too liquidy I wonder. Some receipes say to do this and others just leave for couple of hours so I might try that next time.

Happy Days wave

Learn from yesterday, live for today, hope for tomorrow.

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