Rhubarb Jam Saturday 7th May 2016
On a sunny Saturday morning, 6 people set out to make rhubarb jam. This is what they did and what you can do, too!
-Mix 1:1 Rhubarb & sugar and leave overnight in a container (maybe even in your saucepan already). Next day, you will see that out of nowhere (=the rhubarb) a lot of water has appeard in your container. This is the only liquid you use in the jam-making process.
-In a saucepan, heat the watery rhubarb/sugar mixture.
-Keep stirring to avoid the sugar going to the bottom and burning.
-No phones, No answering the door, while making jam!!
-stir until the mixture thickens and bubbles like a magic potion, has changed colour (reddish) and has passed the “old man’s test”.
If you suspect your jam has the characteristics described above, put a spoonful of the jam onto a clean plate. Let it sit a bit and then use your finger to “scrape” through the jam ( see picture). Should the jam make little wrinkles (like an old man has) in front of your finger, it is ready to be filled into jars. Should it part smoothly in front of your finger, when going through, you have to keep stirring and wait for a bit longer.
-The test can be repeated several times
-Don’t waste the trial jam – you can lick it off the plate while stirring (:
We made two batches of rhubarb jam. One is pure rhubarb, and the other one contains sweet sugared ginger bits. If you add this kind of ginger, you could use a bit less sugar.
Whatever quantity of rhubarb jam you make, add the ginger depending on your taste. The amounts vary a lot in different online recipes. You can reduce the sugar accordingly.
Alternatively, you can also use a big ginger root, peel it and scratch the surface. Then wrap it into a muslin cloth and add into the jam. Take it out once you fill the jam into the jars.
Followed by this jam making, we had delicious lunch prepared for us by Mahesh, with a delicious crumble made by Amy for dessert.Annemarie