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LIFESTYLE: Rhubarb Jam

by Deepa of www.lazygiraffe.com

Rhubarb jam is delicious and a perfect way to use the first fruits of summer; it produces a beautiful peachy pink jam with a delicate perfumed flavour.

This recipe yields 3 x 370g jars.

You will need:

1kg rhubarb 1kg jam sugar (rhubarb is low in pectin so it’s best to use jam sugar) juice of one orange Large saucepan or preserving pan Sugar thermometer

To Make The Jam:

1. Wash and trim your rhubarb. Chop into 2 cm pieces; you want small pieces so you don’t get stringy jam.

2. Put into a glass bowl and pour

86 | ukhandmade | Summer 2010

over all of the sugar, along with the orange juice. Leave for one hour.

3. Meanwhile, prepare your jars. To sterilise your jam jars and lids, wash them in hot soapy water and rinse, then put them on a baking tray in a low oven for 15 – 20 minutes.

4. After your rhubarb has had

time to steep with the juice and sugar add it to a very large saucepan, or a preserving pan. Put onto your stove on a medium heat, stirring constantly until all the sugar has dissolved.

5. Once the sugar has dissolved

boil rapidly for approximately 5 minutes until you reach the setting point of 105c. If you do not have a sugar thermometer you can test for the setting point by placing a saucer in the freezer before you begin. Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126
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