RHUBARB JAM RECIPE WITH PECTIN RECIPES
RHUBARB JAM - ALLRECIPES
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Jams and Jellies
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 2 pints
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, CarbohydrateContent 14.4 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.3 g, SodiumContent 1.6 mg, SugarContent 13.1 g
RHUBARB & GINGER JAM RECIPE - BBC GOOD FOOD
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar
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