I've just made a batch rhubarb and ginger jam. I've not used the Miot method but rather my regular method as we concluded that my method works better with the local rhubarb I have.
The only change I made to my normal method is to freeze and defrost the lemon as Mr Miot suggests as it does get you a lot more juice and pectin out of the lemon. I made 2 kg of rhubarb up and it made 11 assorted jars as expected.
posted 22:35 ::
/stuff/food/jam ::
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