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Chef Hermes Blog

Rhubarb Jam

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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

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