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

Recommended Posts

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

Link to comment
Share on other sites

×
×
  • Create New...