Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Rhubarb Jam

Chef Hermes Blog

By Chef Hermes Blog
in RecipeGullet

 Share

Recommended Posts

Chef Hermes Blog

Chef Hermes Blog

Posted
Posted

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.

Rh- Jam6.JPG

  • Like 1

The Chef Hermes blog

Can be followed on Twitter: @chefhermes

Or Facebook:Chef Hermes group page

 Share
Go to topic listing
×
×
  • Create New...