hillfamily Posted February 22, 2007 Share Posted February 22, 2007 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 Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 22, 2007 Share Posted February 22, 2007 Here's one to try Pam: http://thefoody.com/preserves/rhubarbjam.html Quote Link to comment Share on other sites More sharing options...
AnnieP Posted February 22, 2007 Share Posted February 22, 2007 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?! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted February 22, 2007 Share Posted February 22, 2007 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. Quote Link to comment Share on other sites More sharing options...
hillfamily Posted February 23, 2007 Author Share Posted February 23, 2007 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......... Quote Link to comment Share on other sites More sharing options...
Strepsy Posted April 14, 2008 Share Posted April 14, 2008 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. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted April 14, 2008 Share Posted April 14, 2008 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 . Quote Link to comment Share on other sites More sharing options...
Strepsy Posted April 14, 2008 Share Posted April 14, 2008 Thanks Kate. Well I'm going to give it a go in the breadmaker, will report back. Quote Link to comment Share on other sites More sharing options...
Martin B Posted April 15, 2008 Share Posted April 15, 2008 I went up to the allotment yesterday and the rhubarb has grown so much in the last week or so! Quote Link to comment Share on other sites More sharing options...
missuscluck Posted April 15, 2008 Share Posted April 15, 2008 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. Quote Link to comment Share on other sites More sharing options...
