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Click to view Iontach's profile Legend
Iontach
1,522 posts since
Dec 14, 2007

May 16, 2006 3:15 PM

Grizzly!

Any chance of your rhubarb/ginger jam recipe?

I'll trade my rhubarb/orange one...the one that guaranteed 100% coconut free. Though you could add coconut. It'd be yummy, I bet.

pretty please....

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Grizzly039
451 posts since
Nov 1, 2006
1. May 16, 2006 4:26 PM in response to: Iontach
Re: Grizzly!
Sure thang. I'll rustle it up tonight, although if I recall correctly I did some adding to the recipe.

In the meantime stock up on ginger root and crystallized ginger.
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Iontach
1,522 posts since
Dec 14, 2007
2. May 16, 2006 4:29 PM in response to: Iontach
Re: Grizzly!
Hurray!



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Grizzly039
451 posts since
Nov 1, 2006
3. May 16, 2006 9:26 PM in response to: Iontach
Re: Grizzly!
I had to decipher my chicken scratches...

Makes 6 half pint jars.



  • 4 lbs. (or slightly more) fresh rhubarb cut into pieces of about 1-inch. Don't fuss it though.
  • 4-5 pieces of ginger peeled and sliced.
  • Peel of 2 whole lemons, without any of the white part.
  • 1 cup water
  • 4-5 cups sugar, depending on how sweet you want the jam. I tend towards the less, and sometimes even less than 4.
  • 4 oz. crystallized ginger, chopped. Size depends on how chunky a jam you want, because they will not reduce in size in the cooking.




      I use a non-reactive pan (due to the acidity in the jam). Combine the rhubarb, lemon peel and fresh ginger with the water and bring to a boil. Lower the heat, cover and simmer for about 30 minutes. Uncover and stir every 5 minutes or so until the mixture is more or less a homogenous liquid - about another half an hour, but go by feel.

      Remove the ginger.

      Turn to high (and watch for splatter on the next part), add sugar half a cup at a time, stirring all the while, letting it return to a boil before adding more sugar. Keep on cooking and stirring until you have jam of the consistency and taste you want.

      (Drop test on a plate... shouldn't be runny)

      Add the crystallized ginger and pour into sterilized jars. I've just put it directly into the fridge, but I've also processed the jars for five minutes in boiling water - either way will work.

      It ain't rocket science, and so I go by feel. Sorry for not having more exact directions.
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Iontach
1,522 posts since
Dec 14, 2007
4. May 17, 2006 9:35 AM in response to: Iontach
Re: Grizzly!
Ellie's rhubarb and orange jam

6 oranges
3lb/1.35kg rhubarb, cut into chunks
4lb/1.8kg sugar

Peel the zest from oranges and put in a pan with the juice. Add rhubarb and cook gently until soft. Add sugar, stirring until dissolved. Boil up until setting point is reached (c.10 minutes). Test as usual. Leave for 15 minutes before potting up. Makes c. 6lb.

And no, I'm not Ellie. Ellie is the friend who gave me the recipe. Bless her.
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Iontach
1,522 posts since
Dec 14, 2007
5. May 17, 2006 12:55 PM in response to: Iontach
Re: Grizzly!
quote:<HR>Originally posted by Grizzly:
4-5 pieces of ginger peeled and sliced<HR>


Oh thank you - it sounds amazing! Maybe for my weekend guests?

Now, my question: how large is a "piece of ginger"? Thumbnail? Thumb? The whole hand?



Iontach, who's never happier than when stirring stuff.
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Grizzly039
451 posts since
Nov 1, 2006
6. May 17, 2006 2:19 PM in response to: Iontach
Re: Grizzly!
Thumb sized? My thumb that is.

Okay, okay. I give.

Say about 3 inches.
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Iontach
1,522 posts since
Dec 14, 2007
7. May 17, 2006 2:31 PM in response to: Iontach
Re: Grizzly!
Thanks, sweetheart.

As for fishing the ginger out half way through, ever thought of deploying panty-hose (unused) for this sort of thing? Trick of Nigella's.

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