I stored the jam which I made into peanut butter jars - which was appropriate because the colour and consistency was just like peanut butter. Also just as tasty!
+mrsillywalk SORRY SORRY SORRY for the ridiculous late reply but I just noticed your message now after all this time. Sorry! Did your jam work out with your rhuburb not as pink/red? I love it with cloves as well. Even with star anise, cinnamon quills, cardamom pods! Hope you're still in the kitchen baking/cooking away! x
+Angela Palermo Star anise sounds delicious. I picked a bucket of wild blackberries on a beautiful sunny day. For me they are the King and Queen of jam ingredients and are perfect on their own.
So wait you can't eat it until at least 2 weeks kept in the fridge? Also wouldn't cooking it in high heat for 30 minutes bee too long and burn the bottom of the pot?
I went to a different video before this one, and they were giving so much extra stuff that wasn't even about the jam! This video is perfect.
I love rhubarb jam. Thanks for this demo. I will put it in top of my homemade yogurt
500g rhubarb
250g sugar
juice of 1 lemon
juice of 1 orange
zest of 1 lemon
zest of 1 orange
1 tbsp vanilla paste
That's the richest colour red of rhubarb iv ever seen
Thank you for sharing. Well made video and simple instructions I was able to follow.
I stored the jam which I made into peanut butter jars - which was appropriate because the colour and consistency was just like peanut butter. Also just as tasty!
Is castor sugar just granulated sugar??
Yes
715 Daugherty Grove
I am just making jam now. My rhubarb is not as pink as yours, though i do remember my mothers being more in the red spectrum.I like mine with cloves.
+mrsillywalk SORRY SORRY SORRY for the ridiculous late reply but I just noticed your message now after all this time. Sorry! Did your jam work out with your rhuburb not as pink/red? I love it with cloves as well. Even with star anise, cinnamon quills, cardamom pods! Hope you're still in the kitchen baking/cooking away! x
+Angela Palermo Star anise sounds delicious. I picked a bucket of wild blackberries on a beautiful sunny day. For me they are the King and Queen of jam ingredients and are perfect on their own.
Excellent recipe!
So wait you can't eat it until at least 2 weeks kept in the fridge? Also wouldn't cooking it in high heat for 30 minutes bee too long and burn the bottom of the pot?
Sounds more like a sauce. Doesn't jam or jelly need pectin?
There's pectin in lemon and orange zest. You can use jam sugar if you want a thicker jam
good to the point video, thanks
can't wait to try this recipe, looks good
dusseldorp1 Thank you. Have you made it yet? Hope you enjoyed making and eating it!
this week end and I'm sure I will enjoy my toast and jam, thanks
Do you have to get rid of the stringy bits ?
Can you make it from frozen rhubarb
FFNM
You never said how much water to put in?
none