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)
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!
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.
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.
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