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Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

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Food Jams & Preserves

Rhubarb Jam Recipe: Garden Goodies

Rhubarb jam has to be one of the easiest to make.  I’ve been a bit lazy with the first batch from our allotment this year and just used preserve making sugar instead of adding lemon juice.  Last year, my rhubarb jam was just a tiny bit too runny, although it tasted gorgeous, but the hope was to have a slightly more set jam this time round.

I used the red stalks to make rhubarb crumble, so this jam is more brown in colour than the lovely reds that come from using red stalks.

Rhubarb Jam 2


Rhubarb Jam Recipe: Garden Goodies
 
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Cook time
10 mins
Total time
10 mins
 
Author: Lesley S Smith
Recipe type: Preserve
Ingredients
  • 1.5kg Rhubarb, washed and cut into 1cm lengths.
  • 1kg Preserving Sugar
Instructions
  1. Put the rhubarb and sugar into your pan, mix and leave overnight. There will be a fair amount of slushy watery content in the morning. You might want to use a hand blender to mush down your rhubarb now, or you can wait until the mix is boiled, but at that stage, you would need to take much care, as you are dealing with boiling sugar.
  2. Bring your rhubarb to a slow boil, melting the sugar.
  3. Let the rhubarb bubble on a simmer for around 5 minutes, then test the jam on a plate, with a drop, then see if it sets. If it does not thicken, simply put it back on the heat for another few minutes until it reaches the desired consistency.
  4. Take the jam off the boil and leave it for ten minutes before you put it into you readied containers. Make sure these are sterilised and warm before you put hot jam into them.
3.3.3077
 

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2 Comments

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« No Weigh Rhubarb Crumble Recipe
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Trackbacks

  1. @figgyfigaro says:
    June 4, 2015 at 8:29 am

    Rhubarb Jam Recipe. http://t.co/tC4ec8xVqA This year’s crop.
    via @Scottish_Mum

    Reply
  2. @LoafFaceCoop says:
    May 31, 2015 at 4:53 pm

    RT @Scottish_Mum: Rhubarb Jam Recipe http://t.co/H1Xos23sIx Lovely.

    Reply

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A wee note, and I am so sorry I have to add this to my website.

I sincerely thank the huge amount of readers that show up weekly to read my wee blog, and this note doesn’t apply to the majority of you.

I’m not perfect, and this website is free to browse, read, and use my recipes.  It’s a personal website, not a big business.  Sometimes I make mistakes.  If you find one, I’d like you to let me know so I can fix it, but please don’t call me names.

Also, please don’t use my photographs anywhere else, as I have taken most of them myself.  With some photographs, I’ve paid to be able to use them or been given the right to use them by their owners.

If you wish to use my photographs, please ask.

 

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