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rhubarb jam recipe
Sun 6-Jun-10
4:05 pm
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busyissie
Highlands

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I have found some wild rhubarb and am looking for a delicious jam recipe as none of my family will eat rhubarb in puds but I can't let my finds go to waste. Does anyone have a really good recipe for rhubarb and ginger jam?

Sun 6-Jun-10
4:55 pm
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Toffeeapple
North Bucks

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Hi Issie, welcome to the Forums.  I've had a look to see if I could find a recipe here on the forums but with no luck.  Have a look on the blog, Fiona might have posted one, just use the search facility.

I'll try that again!

Sun 6-Jun-10
5:11 pm
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Green Rosie
Calvados, France

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When you do find a recipe (there's lots on Google) I was given the tip to cut the rhubarb and leave it for a week before making the jam - this helps give a better set (But I have never yet put this into practice)

Sun 6-Jun-10
5:32 pm
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shelley
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I have a rhubarb abd ginger recipe that I tried last year; I had no problems at all with it setting:

so

1kg of chopped and trimmed rhubarb

1kg of sugar

600ml water

100g crystallised ginger, chopped roughly

25g root ginger, chopped very finely

juice of 2 small lemons

 

place rhubarb, ginger root, lemon juice and sugar into a jam pan and bring to boil.  Boil for 15 mins stirring occasionally

Add crystallised ginger and boil hard until rhubarb is clear and setting point is reached

skim if necessary

pour into warm, sterilised pots

 

enjoy!

 

Chef

 

 

Sun 6-Jun-10
6:01 pm
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Toffeeapple
North Bucks

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Well done Shelley, thanks for that.

I'll try that again!

Sun 6-Jun-10
9:59 pm
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busyissie
Highlands

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Thanks Shelley I'll use your recipe and try to be patient and let the rhubarb wait for a few days too as Green Rosie suggests. I'll let you know the verdict in the tasting tests.

Sun 6-Jun-10
10:10 pm
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MOS
Cannock Chase

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ooooh that's spooky .my misses has just made barberoo and ginger jam she mixes all the ingredients and lets it stand for 24 hours ,i think its like marinading ,or she just does it to make me wait longer for the jamDevil

sit down with a cupa and the urge will subside

Sun 6-Jun-10
10:47 pm
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Toffeeapple
North Bucks

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Don't forget to let us know, will you?  Where in the Highlands are you?  And are you also plagued by midges?

I'll try that again!

Tue 8-Jun-10
9:06 am
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JoannaS
Latvia

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I think the standing is just to let it dry out a bit but if you add the lemon juice like Shelley suggests then there shouldn't be a setting problem. Lemon juice has plenty of pectin in it to help things set. I made some rhubarb jam recently and added blackcurrants and gooseberries as I had some that needed using up in my freezer. The blackcurrant also helps the jam to set as it contains lots of pectin.Cheers

Thu 17-Jun-10
9:32 pm
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busyissie
Highlands

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Just tried the first batch today - voted delicious by everyone. I only managed to let the rhubarb stand for 2 days before making the jam but it has worked out fine. Thank you everyone for your tips.

 

PS Toffeeapple

We have had midgies that seem to be starving the last 2-3 weeks - luckily my blood isn't too tasty but other people have suffered a bit. They seem to be developing a resistance to the Avon products too which is a pity as we though we had craked the problem for a while.

Thu 17-Jun-10
9:38 pm
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Toffeeapple
North Bucks

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Hi Issie, thanks for the update, I'm pleased that it all worked out well.  Shame about the Avon stuff not working.

I'll try that again!

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