So myself and my lovely lady were walking home from the daily grind, and she said she was getting some rhubarb from a person in her work.
She asked me if I would make jam with it, which I thought was an odd request, until I realised the person giving us the rhubarb had requested it.
Never made jam before, turned out amazing, due to following the technique.
Ingredients
- 1kg Rhubarb
- 1kg Jam Sugar
- Juice of one big orange
Directions
1. Chop up all of the rhubarb into 1cm chunks, and put it into a large saucepan, the bigger the better.
2. Cover in the sugar and mix around thoroughly, before adding the Orange juice.
Leave covered two hours, and you will see the amount of liquid that comes out of the rhubarb.
Take a saucer, and place it into the freezer.
3. Bring the mixture up to the boil slowly, stirring with a spoon. When it begins to boil, skim off the scum on top of the jam.
4. Boil on a high heat for 6mins, with a lid over it as it spits.
5. Take the saucer out of the fridge, and the jam off the hob. Place a teaspoon of the jam onto the saucer, and leave for 2mins.
When you put your finger through the jam, it should separate, but not be liquid. there should also be a slight skin on it.
6. If there is no skin, put the jam back on the hob, and let it boil down for two more minutes. The jam is meant to reach 103C if you have a sugar thermometer, but I just did it by eye, with the saucer trick.
After this 2mins had passed, I used the saucer again, and it was set after 2mins of waiting.
Leave the jam to cool for 15mins. Once done, decant into jam jars, that have been sterilized (see below for instructions).
Sterilizing Jars
This is a fairly easy process, assuming you follow the rules.
Pre-heat an oven to 100C/200F/as low as a gas oven will go.
1. Wash all of your jars in hot, soapy water, and then rinse out.
2. Put the glass jars in a baking tray. along with the lids (no plastic), and leave them to dry in the oven for 30mins.
3. Fill the jars with the jam when they are still warm, and then put on the lid to seal the jars.
The jam will last up to six months.
fatladfood 