Make the most of seasonal rhubarb in this foodie project for the weekend. The perfect balance of sweet and sharp, this homemade jam makes a lovely edible gift and is delicious spread on toast or swirled through yoghurt for breakfast
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
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Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Put all the ingredients in a large pan and stir thoroughly to mix. Cover and set aside for at least a couple of hours for the rhubarb to ‘macerate’ – start releasing its delicious juices. You can leave the fruit for longer if you want, overnight would be fine.
Put 4 saucers or small plates in the freezer to chill, ready for testing the ‘set’ of the jam as it cooks. To sterilise the jam jars, preheat the oven to 120°C, fan 100°C, gas ½. Wash the jars and lids really thoroughly in hot soapy water, rinse well and arrange the jars upside down on a baking tray, tucking the lids alongside. Dry in the oven for 30 minutes. Remove from the oven and turn the jars the right way up (use oven gloves) without touching the rims, so they stay sterile.
Meanwhile, set the pan with the rhubarb over a medium heat, stirring as it comes up to the boil. Once the sugar has completely dissolved, turn the heat up to high and boil rapidly for about 10-15 minutes. Begin to test for setting after about 8 minutes. To do this, take a cold plate from the freezer and spoon on a little jam, tipping so it spreads to a thin layer. Allow to cool for 30 seconds. If the jam is ready, it will wrinkle up when you push it with your finger. If not, continue boiling for another minute or so before checking again. Keep stirring the jam, as it can catch on the bottom.
Once the jam has reached setting point, remove the pan from the heat and allow to cool and settle for 10 minutes. Stir well to distribute the bits of ginger then ladle the jam into a jug and pour into the warm jars, using a jam funnel if you have one. Seal tightly with the lids. Leave to cool completely before adding labels. Unopened jars keep for at least six months. Once opened, store in the fridge and use within a month.
Tip
It’s important to use jam sugar when making rhubarb jam, as the fruit contains very little pectin – the component that makes the jam ‘set’. Jam sugar is simply sugar with added apple pectin.
Marmalades contain the peel of the fruit as opposed to the whole fruit which jam is made from. Is marmalade just orange jam? No, orange jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, (not the whole fruit).
Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools. Ladle into hot sterile jars; seal with the lids and rings.
Tie the muslin square into a little bag and add it to the bowl. Make sure everything is immersed in the water. Leave to soak overnight or for several hours if possible. This helps to extract pectin from the fruit and soften the peel, which will reduce the amount of cooking.
Marmalade. In Germany, the term “Marmelade” is used to refer to almost all sweet spreads, but most of these are in fact jams and not marmalades. According to the EU definition, marmalade only refers to those spreads made of citrus fruits (e.g. orange, lemon, grapefruit), e.g. orange marmalade.
Just wait. You've followed the recipe and even tested the jam for thickness by smearing a bit of the cooked jam on a cold spoon straight from the freezer, but it still looks runny in the canning jars after processing. ...
Although strawberries and rhubarb are naturally high in acid, they are low in pectin. However, they cook down to a lovely, thick consistency all on their own, without any added pectin using the easy tricks in this recipe.
Marmalade are a Scottish pop rock band originating from the east end of Glasgow, originally formed in 1961 as The Gaylords, and then later billed as Dean Ford and the Gaylords, recording four singles for Columbia (EMI).
The Portuguese original word marmelada means made of 'quince'. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 40 mins
