Jump to content


Scheduled Downtime

NOTICE: The eG Forums will be offline for several hours on Friday, November 28 for system maintenance.

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Rhubarb Jam

Condiments

  • Please log in to reply
No replies to this topic

#1 Chef Hermes Blog

Chef Hermes Blog
  • participating member
  • 67 posts

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.

Attached Images

  • Rh- Jam6.JPG

The Chef Hermes blog
Can be followed on Twitter: @chefhermes
Or Facebook:Chef Hermes group page






Also tagged with one or more of these keywords: Condiments