BLOG: I Made Rhubarb Jam!
Yesterday I made jam for only the second time ever!
The first time was about ten years ago, I made a tart cranberry jam for cheese. That turned out quite good, even if I do say so myself. B-)
This time it was much different!
https://leitesculinaria.com/74779/recipes-easy-rhubarb-jam.html
This is the recipe I followed, it seemed easy enough although I had to replace lemon with a lime because getting hold of lemons of late is not easy! O.o
So get the fruit, macerate it with the sugar and water, cook it, stick it in jars and then you are done.
*shrug*
I can do this!
First up... 4lbs of rhubarb is a LOT of rhubarb!
In all it was about 12 sticks?
Barely made a bent in all the rhubarb I have... I could do all this again and still have loads left!
Chopping all that rhubarb was NOT fun. It took about 20 mins and my left wrist was killing me at the end!
The things I do for sweet, sweet sugary goodness! B-)
In the bowl went the chopped rhubarb, lime. sugar and water. It was left to macerate for a little over an hour and a half.... Because I lost track of time. >.>
I then threw it into a large pot and brought it up to a low boil and let it sit on a high simmer for about 40 mins. I checked after 30 and it didn't seem right. At 40 it did.
I have to say that the website I got recipe from might need to change the instructions.
"Skim any foam from the surface of the jam as it arises."
How do I skim off foam? I had to learn how to do that as the last time I did it there was no foam. (I have no idea how to explain that) This one had LOADS of foam... I thought I was washing the pots at one point. >.>
Also... I lost loads of fruit while learning for to "skim". Maybe I should have read the instructions all way through then googled how to skim?
Pfft.... That's not how men get shit done!
BTW, still not sure why I had to remove the foam? Is it just so it looks better?
Anyway, the image above was taken AFTER "skimming" off the foam, this is near the end, I'm almost ready to pour out at this point.
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For some reason I can't put vids in blogs, so I'll have to skip the vid of me testing to see if it had set or not... I think it did!
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I sterilised the jars by putting them in a big pan with boiling water for ten mins and then removing them and poured in the jam.
I really should have gotten FAR more jars than this because this barely took half the pot that I made!
I followed the instructions on the site and put the four smaller pots back into the pot after sealing them and boiled them for 5 mins, I'm not entirely sure what that did... But it seems to be part of the canning thing, so I did it.
The bigger one I didn't bother with, that is being used now so I didn't see any point in "sealing" that one?
This morning I had some on my toast.... I'm actually very happy with it!
It's not the best jam ever, but it is nice enough for me, nobody else will eat it anyway!
If I do this again?
I'll do it early in the season, the fact that it is so fibrous is apparently because the fruit is so late in the season. The taste is great, but some people may not like the texture.
#Jam #Cooking #GrowYourOwn #Canning #Food