Single hen

[hillfamily]

I know it's the wrong time of year for Jam making but, my Rhubarb is poking it's little head up out of the ground again and it looks like we're in for another bumper crop this year

 

Made loads of crumbles, fools and pies last year but really want to make rhubarb jam this year...............please help.............I've never made jam before so any receipes/tips would be great.

 

Thanks xx

[The Dogmother]

Here's one to try Pam:

 

http://thefoody.com/preserves/rhubarbjam.html

[AnnieP]

Yum, I love rhubarb, and like you, am so pleased to see it back... last year I made Rhubarb Schnapps with the excess: Kate posted it a while back in this section and its well worth doing... it was divine....

 

 

 

 

 

You can tell what I've given up for Lent can't you?!

[Mrs Frugal]

I make rhubarb and ginger jam every year and it's scrummy.

 

Rhubarb and Ginger Jam

 

4lbs rhubarb, wipe the stems and cut into inch long cubes

3lb sugar

2 tsp ground ginger

squeeze of lemon juice

 

Put the rhubarb and suagr in layers in a bowl and leave it to stand overnight. In the morning, transfer to a large saucepan and add the ginger and lemon juice. Bring to the boil and boil hard for 10 -15 minutes, until setting point is reached - if you have a jam making thermometer, this really does make life easy. Pour into clean, warmed jam jars and cover immediately.

[hillfamily]

Thanks for the replies...............love the idea of rhubarb andginger jam........didn't think of that

 

Hurry up Rhubarb and grow some more

 

 

Annie...............let me guess..............you've given up.........

[Strepsy]

I make rhubarb and ginger jam every year and it's scrummy.

 

Rhubarb and Ginger Jam

 

4lbs rhubarb, wipe the stems and cut into inch long cubes

3lb sugar

2 tsp ground ginger

squeeze of lemon juice

 

Put the rhubarb and suagr in layers in a bowl and leave it to stand overnight. In the morning, transfer to a large saucepan and add the ginger and lemon juice. Bring to the boil and boil hard for 10 -15 minutes, until setting point is reached - if you have a jam making thermometer, this really does make life easy. Pour into clean, warmed jam jars and cover immediately.

 

That sounds lovely. Can you tell me, is it preserving sugar I need, or just normal? And can you make the same recipe in the breadmaker or does anyone have a different one? And also, how many jars does this make?

 

My rhubarb is going mad. I don't drink but might make the rhubarb schnapps at the end of the season to give as Christmas prezzies.

[Mrs Frugal]

I use normal granulated sugar. If the jam won't set properly, try reboiling it with the juice of a lemon added to it as that often helps. I can't remember how many jars it made but I would think 3 or 4 lb sized jars. I've never made jam in a breadmaker so I'm afraid I don't know if this would work or not. I'm an old fashioned gal and use a pan and thermometer, I'm afraid .

[Strepsy]

Thanks Kate. Well I'm going to give it a go in the breadmaker, will report back.

[Martin B]

I went up to the allotment yesterday and the rhubarb has grown so much in the last week or so!

[missuscluck]

We have made rhubarb jam. Think it may have been rhubarb and apple. It was really nice. A little runnyer than usual but set enough.