Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Aunt Sally on February 13, 2012, 13:47
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Easy and delicilous.
- 1kg Jam sugar with added pectin
- 100 ml fresh orange juice (from a carton is fine)
- Juice of one lemon (half if it's a big lemon)
1. Chop the rhubarb into small pieces (1.5 - 2 cm long).
2. Layer it in a large bowl with the sugar and pour the orange juice over the lot. Leave to steep overnight.
3. Tip it all into your preserving pan, add the split open vanilla pods and lemon juice and bring gently to the boil, stiring occasionally.
4. Boil until setting point is reached (however you usually test for that).
5. Remove the vanilla pods, allow to cool for a while and pot as usual.
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sounds lovely - the only way I like rhubarb is with orange, so think I will have to make this :D
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Add more OJ if it's what you like, Joyfull.
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That sounds delicious. I usually do rhubarb and ginger but will just have to try this .
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I do marrow and crystalised ginger, which I love :D
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Sounds delish! :D Just need to wait for my rhubarb to grow!
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over in greece we had loads of courgettes and then marrows so they were in most things but the best was the ginger jam yum
chrissie b
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Finally found this! Gosh I'm a dim wit.
Oh it sounds blooming LOVELY, I can't wait for the rhubarb to be ready now.
Will this recipe stay on here now? Or do I need to write it down, I ask as I'll lose it, you see, a dim wit. :wacko:
Thank you Hun. x x x
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It will stay here.
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How many jars does this make please?. :)
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About 4-5 jars
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Thankyou aunt sally , just waiting for the Rhubarb, I have got some frozen but have never made jam from frozen fruits, patience is the answer i think.
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I've just made some from frozen Rhubarb - turned out fine :)
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oh thanks i may have a go :)
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Right, I'm about to write the recipe down so I can go and buy the bits I need for this...
It's finally time :o) I think I've enough rhubarb growing to make about eleventeenillion jars of it so splitting and sharing some of the crowns will be in order next year.
Thank you so much Auntie. x x x Mwah! :)
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think I'm going to give this a try - sounds lovely, thanks for the recipe :D
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I make lots of jam from frozen fruit i'm took busy to make lots in season and I find its a lovely warm steamy job for jan and feb
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OH MY GOODNESS!!! This is one of the best things I've ever made!! I could eat it off a spoon it's so delish.... if fact I keep doing just that ;) the vanilla helps to make it less sour somehow, but keeps the bite of the rhubarb just right.
I'm looking forward to making loads more to share with folk now and it's so good I'm thinking of entering some in to the village show.....will you let me Aunty? Hee hee! It's yonks away but nothing wrong in forward planning.
Love Claire. x x
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Of course you can :lol:
Glad you like it :D
I think the orange juice adds a certain something too !
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Hi Aunt Sally
I have just discovered the joy of rhubarb jam as my daughter has a glut of it on her lottie :D
I made first batch with vanilla pod but I hadn't seen your recipe at that time and the recipe I used said only one pod split length wise for 2lbs fruit - all other ingreds are same as yours. It still tasted delicious and everyone calls it the rhubarb & custard jam. So I would say one pod might be enough if you haven't got 2 to spare.
Made 2nd batch today using rhubarb and orange jam recipe featured on this website and I really struggled to get it to set - in the end I had to add some Certo. I hate having to resort to that but it was really getting to the point of being overcooked and I didn't want to ruin the flavour. I think using jam sugar would have helped but the recipe didn't mention it.
Rhubarb has little or no pectin so I assume it really does need to have have some added to get a decent set.
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hi everyone - i think im going to have a go at this recipe - but ive been wondering - do you peel the rhubarb stems? as ive always been told to do so!
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No, Matt. I've never peeled rhubarb. If you don't pick old stalks you won't need to.
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ok, thanks aunt sally ;)
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Hey Aunty...I've got another batch on the go :D
Frozen rhubarb this time. Hope it'll be just as good as last time...a jar of this lot is going in the show on Saturday as promised. Fingers crossed I don't begger it up. ::)
(should NOT be so greedy and purposefully save things for the show-live and learn)
xx
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Good luck with it, Claire :D
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This may be a silly question ::) but when you freeze your rhubarb for jam making later on, how do you prepare the fruit for the freezer please?
Also ..... can you use the more mature sticks which are a bit on the large size and more solid that the new tender ones?
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This may be a silly question ::) but when you freeze your rhubarb for jam making later on, how do you prepare the fruit for the freezer please?
Also ..... can you use the more mature sticks which are a bit on the large size and more solid that the new tender ones?
Not a silly question at all.
Just clean it and pull off any tough stringy bits. Cut into chunks and I weigh it into 1lb amounts put it into plastic bags seal and freeze. I am a bit of ahybrid with weights a lot of the old recipes are imperial and the new ones I use are metric. Tend to bounce between the 2.
And yes I use the more mature sticks 'cos they are the ones I get from the market until we have set up our fruit beds.
Also a good tip for rhubarb jam is to layer the rhubarb with the sugar and lemon juice and leave it over night to draw out the juices and it helps the fruit keep its shape in the jam1
Don't know if anyone has said this already but here it is again. :D
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I use tender young sticks for this jam as more mature ones are not such a good flavour and have a lot of oxalic acid in them.
Layering with sugar overnight is not necessary if the rhubarb has been frozen !
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Ah - right, lots of info much appreciated.
I have layered with sugar in the past when making it with fresh sticks, but.....and this may just be coincidence but I had one hell of a job to get it to set when I did this. Is there any connection do you think?
First batch was a horrid brown colour - tastes ok but wouldn't pass it on to anyone because of look of it. This was using the tender rhubarb and I was so disappointed to see it go from a lovely red colour to the horrid wahed out brown colour. I'm guessing it was boiled too much (to try to get it to set). Next time I used added pectin and it was a lot better.
What is oxalic acid and how does it affect the jam please Aunt Sally?
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Read my ingredients list Maryann:
Jam sugar with added pectin
Rhubarb is very low in pectin as it is not a fruit but a leaf stalk.
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What is oxalic acid and how does it affect the jam please Aunt Sally?
It's the stuff in rhubarb that gives you a tummy ache and ........ :wub:
I stop picking it at the beginning of June when the toxic oxalic acid builds up in the stems.
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Oh blimey :ohmy:
I've been using it since it first sprouted from my daughter's lottie. Had no idea about the oxalic acid but what do you do with it for rest of season then? She only has 2 crowns but this year she has been picking about 4lbs of it at a time.
p.s. yes thanks did check your ingredients for jam - sorry should have said I used jam sugar first batch but still didn't want to set and thats when I had to boil it again and it lost its colour so next batch used ordinary sugar and powdered pectin. No idea why 1st batch wouldn't set. Sometimes jam making can be very frustrating :unsure:
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Oh blimey :ohmy:
. Had no idea about the oxalic acid but what do you do with it for rest of season then?
you leave it alone, it deserves a rest, to build itself up ready for next year :)
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Thanks so much for info - I'll let my daughter know about the rhubarb and leaving it to rest. Should she still pick the sticks and just compost them or just leave them attached?
I have only just discovered rhubarb this year for jam making so all the advice and info is really appreciated :)
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Thanks so much for info - I'll let my daughter know about the rhubarb and leaving it to rest. Should she still pick the sticks and just compost them or just leave them attached?
Leave than attached to build up the roots for next year !!!!
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Tate and Lyle Pectin is great to keep by in your cupboard. Saves a lot of faffing with apples :D
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Tate and Lyle Pectin is great to keep by in your cupboard. Saves a lot of faffing with apples :D
:lol: very true
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Right, well I've made it and this batch tastes just as good as the first!
I used a jam thermometer (spelling..??) and didn't turn it off until it was definitely on the JAM line. It's appears to be setting fine. (also used jam sugar) I'm NO expert in making jam but I've made this twice and LOVE the rich rhubarb and custard flavour. Shop bought jam just tastes of sugar but homemade jam still has the fruit flavours all captured in the jar along with the sweetness. (my mouth is watering just writing this)
So, as an amateur jam maker and a jam showing virgin I will be pleased as punch when I pop this on the show table on Saturday morning. I just hope the judge likes rhubarb :lol:
x x x
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Well done Claire - and sorry again from trampling all over your thread.
I only started making jam last year and only found the rhubarb & vanilla recipe this year like yourself. Did you do the saucer test to see if it was setting?
Fingers crossed for the show, I'm sure it will go well.
:)
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Did you do the saucer test to see if it was setting?
I do !
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2ND!!!!!!!!
YIPPPPEEEE!!!!
(definitely going to stop flooding the the site with my show pictures now Aunty, sorry)
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Keep posting those winner pictures.
(http://www.stickergiant.com/Merchant2/imgs/450/ss35_450.jpeg)
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Well done Claire :D
I've never been to one of these shows let alone entered one. I love your jam jar - where did you get it from?
What happens at the shows - I presume they taste everything and then decide on the winners. You should be very proud and I would be posting photos everywhere :happy:
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Ive just made this but didnt have the patience to let it steep overnight. Looking forward to breakfast now, although I think being quite sweet ( the jam, not me), it might lend itself better to teatime scones. Mmmm with cream !
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Hope you're enjoying it :D