Tag Archives: rhubarb

Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 1kg
 
Ingredients
  • 450g (1lb) rhubarb
  • 450g (1lb) strawberries
  • 400g (14oz) sugar
  • 1 large lemon
Instructions
  1. Cut the rhubarb into 1.5cm (1/2 inch) chunks.
  2. Place the rhubarb and sugar in a preserving pan, and stir gently to coat all the fruit in sugar.
  3. Leave to stand for two hours.
  4. Add the strawberries.
  5. Add the juice from one large lemon.
  6. Cook over a low heat, stirring gently until all the sugar is dissolved.
  7. Boil rapidly until setting point is reached.
  8. Pour into heated sterile jars, and seal immediately.
 

Rhubarb Jam II

Rhubarb Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) rhubarb
  • 450g (1lb) seedless raisins
  • 910g (2lb) sugar
  • 2 lemons
Instructions
  1. Clean the rhubarb and chop into 3cm (1 inch) long chunks.
  2. Wash the raisins, remove any stalks and chop the fruits finely.
  3. Put the rhubarb into a pan and heat slowly until you can see the juices escaping.
  4. When the juices are flowing, increase the temperature and simmer until the rhubarb is soft.
  5. Add the sugar, the juice from the lemons and the raisins
  6. Bring slowly to the boil, stirring all the time until the sugar is fully dissolved.
  7. Continue boiling until setting point is reached.
  8. Pour into warm jars and seal well.
 

Rhubarb Jam

Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) of chopped up rhubarb
  • 1.4kg (3lb) sugar
  • 2 small lemons
  • 40g (1½ oz) root ginger
Instructions
  1. Chop the rhubarb into small chunks and place them in a preserving pan with the sugar.
  2. Heat the pan slowly whilst stirring all the time.
  3. Keep stirring until all the sugar is dissolved.
  4. Thinly grate the lemon rinds, then add them and the lemon juice to the pan.
  5. Bruise the ginger (a light thumping with a rolling pin works well), put it in a muslin bag, (or a tied up tea towel if nothing else is available) and add it to the pan.
  6. Bring to the boil and keep boiling until the jam sets when tested.
  7. Skim the scum off the surface if necessary.
  8. Remove the ginger in its bag, then pour the jam into prepared jars.
 

Rhubarb and Ginger Jam

Rhubarb and Ginger Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  • 30g (1oz) root ginger
Instructions
  1. Chop the rhubarb into 3cm (1 inch) long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Hit the root ginger with a rolling pin or similar to bruise and break it.
  6. Add the ginger to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. Once it reaches setting point, remove from the heat and transfer into warmed and sterile jars.
 

Raspberry and Rhubarb Jam

Raspberry and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 500g (1lb 2oz) rhubarb
  • 1kg (2lb 3oz) raspberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place the rhubarb and raspberries in a preserving pan.
  2. Very gently heat the fruit and stir with a spoon to crush the raspberries.
  3. Make sure the bottom of the pan does not burn the fruit before enough juice has been liberated.
  4. Once the fruit is wet and juicy, cook until the rhubarb is tender and pulpy.
  5. Add the sugar and stir until all the sugar has been dissolved.
  6. Bring to the boil and boil hard until setting point is reached.
  7. Transfer to warmed and sterile jars, and seal well.
 

Raisin and Rhubarb Jam

Raisin and Rhubarb Jam
Author: 
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  • 150g (5½oz) raisins
Instructions
  1. Chop the rhubarb into 3cm (1") chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Check the raisins for stalk s- remove any debris.
  6. Add the raisins to the pan, and slowly increase the heat whilst stirring well.
  7. Ensure the sugar has fully dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. Remove from the heat and transfer into warmed and sterile jars.
 

Quick Plum and Rhubarb Jam

Quick Plum and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1 kg (2lb 3oz) plums
  • 1 stick of rhubarb
  • Sugar
Instructions
  1. Wash the plums, cut the rhubarb into chunks, and then place them in a preserving pan or large saucepan.
  2. Crush two or three plums to create a small volume of juice in the bottom of the pan.
  3. Apply a gentle heat.
  4. Continue cooking until the plums and rhubarb are soft and broken down.
  5. Remove from the pan and force the cooked fruit through a coarse sieve. Work the fruit thoroughly with the back of a wooden spoon until only the stones and skins remain in the sieve.
  6. Weigh the juice; return it to the pan on a medium heat.
  7. Add an equivalent weight of normal sugar and still well until all the sugar is dissolved.
  8. Bring to the boil and boil hard for ten minutes. Test the jam for setting, and when it is ready, pour into hot clean jars.
 

Lemon and Rhubarb Jam

Lemon and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Chop the rhubarb into 2 to 4 cm (1" to 1½") long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Finely grate the lemon peels.
  6. Add the lemon peel to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. When the jam reaches setting point, remove from the heat and transfer into warmed and sterile jars.
 

Fig and Rhubarb Jam

Fig and Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 500g (1lb 2oz) dried figs
  • 750ml (1¼ pints) water
  • 1kg (2lb 3oz) sugar
  • 2 small lemons
  • 7ml (1 rounded teaspoon) mixed spice
Instructions
  1. Remove all stalks from the figs, then chop them into small chunks.
  2. Place the chopped rhubarb in a preserving pan.
  3. Add the chopped figs, the water, the juice of both lemons and the spice.
  4. Bring to a simmering boil until all the fruit is slushy and thick, and the water content has been reduced by about one third.
  5. Reduce the heat so the jam is no longer boiling, then add the sugar whilst stirring constantly.
  6. Make sure all the sugar is dissolved then bring back to a good boil.
  7. Boil until setting point is reached.
  8. Transfer to warmed and sterile jars.
  9. Seal well