Mrs Frugal Posted April 29, 2006 Share Posted April 29, 2006 Rhubarb and Ginger Jam - this is a recipe posted by MrsL on her forum and is really easy. 4lbs rhubarb 3lbs sugar 2 tsp ground ginger squeeze of lemon juice Wipe and cut the rhubarb into chunks and place in layers with the sugar in a bowl and leave overnight. By the next day, the juice will have oozed from the rhubarb and most of the sugar will have dissolved. Transfer it to a large deep pan, add the ground ginger and lemon juice and bring to the boil. Watch your thermometer and once it's reached 104C, boil rapidly for 10-15 minutes (using the thermometer, you're more likely to get jam which sets!) Watch out for splashes as they don't half hurt! Pot into warm, sterilised jars and cover immediately either with waxed circles and cellophane or screw on lids. (To sterilise jars, wash them and put in a low oven at around 100C for 10 minutes or run through a dishwasher cycle. Make sure you fill them when they are still warm!) Quote Link to comment Share on other sites More sharing options...
AnnieP Posted May 6, 2006 Share Posted May 6, 2006 Am going to try this tomorrow Kate. Roughly how many jars will I need?? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted May 6, 2006 Author Share Posted May 6, 2006 I would say 5-6 1lb jars. I usually do a mixture of one pound and half pound jars. Good luck with it Annie. Hope it goes well. If it won't set, it makes smashing sauce for ice cream but the lemon juice should help. Quote Link to comment Share on other sites More sharing options...
Martin B Posted May 6, 2006 Share Posted May 6, 2006 I like Jam. Will make my nan try this out! Quote Link to comment Share on other sites More sharing options...
Aylana Posted May 23, 2006 Share Posted May 23, 2006 oooooo, I have rhubarb plants taking over my allotment, I think I will pop down later and pick some to give this a try! I have never made Jam before so it will be interesting. Quote Link to comment Share on other sites More sharing options...
AnnieP Posted May 23, 2006 Share Posted May 23, 2006 Aylana, DO! It was fantastic! Mine was a little runny, but passable as jam. I had trouble keeping the temperature up high enough and constant. It was absolutely delicious nevertheless. I have never made jam before either. It was really easy. Thanks Kate! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted May 23, 2006 Author Share Posted May 23, 2006 Excellent Annie! Well done! I've reboiled runny jam before and managed to make it set better. I just s"Ooops, word censored!"ed it into a pan and boiled it for 10 minutes at 105C then rebottled it in clean jars (I often make syrup rather than jam !) Glad you liked it! Quote Link to comment Share on other sites More sharing options...
