Bog Roll ::

Last weekend we were given some very late rhubarb. Today I turned chopped rhubarb into rhubarb jam. It was a similar method to the earlier rhubarb and ginger: soak overnight in sugar and lemon juice then cook too jamming point. I ran out of sugar, so the mixture was 2.5 Kg of fruit, 2 Kg of sugar and the juice of one lemon. The yield was a surprising 10 full pots plus three micro-pots, more than I expected. Apparently late season rhubarb is better for jamming, we shall see when we taste it, once it has reached full maturity in a few weeks.

posted 23:27 :: /stuff/food/jam :: permalink :: ^