Tuesday, 23 July 2013

Rhubarb jam

Using the pulp leftover from making a half batch of the Rhubarb cordial, I made some jam with a simple recipe (adapted from many out of my favourite cookbook that doesn't have a rhubarb jam recipe).

Equal measures of pulp to sugar - mine was 3 cups of pulp to 3 cups of sugar
orange peel - left in from the cordial to boil as flavour, but will remove when putting in jars
1.5 cups water
1/4 cup lemon juice



Bring to the boil briskly. then boil for 30 mins, or until setting point has been reached.

My favourite setting point test is to put a dollop on a plate and if you can draw a line through it and it doesn't join up again, it's okay.
Another test is the drip test.  When you dip a wooden spoon in, there are two drips hanging on instead of a waterfall effect.



Put in jars.

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