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Rhubarb and Ginger Jam

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  • Rhubarb and Ginger Jam

    Rhubarb and Ginger Jam
    Marhar’s recipe

    Ingredients: -

    2 lbs of Rhubarb
    2lbs Sugar
    4 to 6 oz Crystallized Ginger
    Juice of one Lemon
    2 level Teaspoons of Powdered Ginger

    Method: -


    First day
    Wash and wipe Rhubarb sticks and cut into 1 inch pieces in length (Approx)
    Put Rhubarb into a large baking bowl
    Cut Ginger into small pieces and add to bowl
    Add the powdered Ginger
    Add the Juice of the lemon
    Add the sugar.
    Cover with Clingfilm and leave to soak overnight.

    Next day
    Put mixture into a stainless steel large pan and slowly bring to the boil, making sure all the sugar has melted. You then have to boil it for 25 to 30 minutes stirring often so that it does not stick. You have to stir it with a wooden spoon or spurtle.
    Be careful because HOT jam sticks.

    If you have a sugar thermometer it will show you the correct temperature.
    While the jam is boiling prepare your jam jars by sterilising them with some water in a microwave cooker usually about 10 minutes until they are boiling

    The longer you boil the jam the thicker it will become
    Happy eating
    Marhar
    PRO LIBERTATE

  • #2
    This sounds wonderful I will have to try it, now that I have all this free time! Don't you need any pectin or apple peelings to help it thicken?


    Come to the Dark Side, we have cookies!

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    • #3
      Please stick to the recipe Kathy
      the Lemon Juice does the trick

      Marhar
      PRO LIBERTATE

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      • #4
        OK, picking some rhubarb tomorrow!


        Come to the Dark Side, we have cookies!

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        • #5
          Was asked about a recipe for this so bumping it up

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          • #6
            One of my favourite jams.

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            • #7
              Thanks for the recipe dear Marhar.

              It's one of my favourite jams; My gran made it when I was a kid and it was fab.

              It's never ever tasted as good as when she made it but maybe my darling wife will make your recipe and I'll be transported back to my youth.

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              • #8
                Originally posted by kathyv View Post
                This sounds wonderful I will have to try it, now that I have all this free time! Don't you need any pectin or apple peelings to help it thicken?
                I don't think it should be thick myself. It's of course a matter of taste but I prefer it easily spreadable.

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                • #9
                  My hubby made this jam recipe a couple of weeks ago and we have now
                  re-named it Ginger and Rhubarb Jam.

                  He put in 2 Tablespoons of ginger......it is hot but lovely !!

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                  • #10
                    going to try and make it tomarrow

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                    • #11
                      I've always loved rhubarb and ginger jam but haven't had any in yonks.

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                      • #12
                        Ma rhubarb at the croft is finished, best season yet, huge patch, (10' x 20'), variety "Victoria", only thing the deer won't eat, now to start piling on the Sch! you know what! wullie m

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                        • #13
                          ~~bump~~

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