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Rhubarb Jam


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#1 Chef Hermes Blog

Chef Hermes Blog
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Posted 05 April 2011 - 12:46 AM

Rhubarb Jam

5kg Rhubarb

6kg Preserving sugar (high in pectin)

75g Fresh ginger, coarsely chopped

10 Lemons

780g Water

* Cut the Rhubarb and place in to a bowl big enough to include the sugar.
* Cover with the sugar and allow to stand overnight.
* Place into a suitable sized thick bottomed pan & add the water.
* Squeeze the lemons and add the juice to the pan.
* Reserve the pips & place into a muslin bag along with the chopped up ginger.
* Bring to the boil quickly and skim, continue to boil until 110°C (or Jam).
* Place in sterilised jars and steam for 25 minutes & then chill.

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