Do you like rhubarb? I for one think it's generally evil, though I am still traumatised from being force fed rhubarb fool at a convent in Whitby when I was nine. Apparently leaving it would have offended the nuns...
Anyhow, there is ONE way I like the pink celery, and that is when it's made into jam with a lot of ginger. I've been waiting for the price of rhubarb to come down so that I can jar some of this lush goodness. It seems that this weekend may well be the time, but to give you good people a head's up, here is the recipe, in case you feel so inclined:
1.1kg rhubarb (prepared weight)
1.1kg sugar (preserving sugar is best)
juice of 2 unwaxed lemons
25g root ginger, bruised and tied in a piece of muslin*
100g preserved or crystallised ginger
* If you don't have muslin you can use a pop sock or a foot from a pair of tights. Try to make it clean one!
- Wipe and trim the rhubarb and weigh it.
- Put into a large basin in alternate layers with the sugar and lemon juice. Cover and leave overnight.
- Next day, put the mixture into a pan with the root ginger, bring to the boil and boil rapidly for 15 minutes.
- Remove the bag, add the preserved or crystallised ginger and boil for a further five minutes, or until the rhubarb is clear and setting point reached (test for this by putting a spoonful onto a chilled saucer. If the jam wrinkles when you push it after a few seconds it's ready).
- Pot in sterlised jars and cover in the usual way.
I'll post photos of the finished result next week. Hopefully there won't be a repeat of the marmalade fiasco, which resulted in three times as much as expected, and no jars left in the house :-)
No comments:
Post a Comment