How To Cook Down Rhubarb For Jam

The day after you cut the rhubarb you only need to bring the heat up a little bit and stir it a good deal to preventing any burns 10 30 min on low or medium should do it.

How to cook down rhubarb for jam. Bring to a boil then cook over medium low heat for 45 minutes stirring occasionally or until thick. You just repeat this maybe twice a day until the jam has this deep reddish amber colour. The sugar and pectin is added to the fruit mixture brought to a boil and cooked just long enough to dissolve the sugar.

Give it a good stir with a spoon to completely coat the rhubarb. Bake it for 20 minutes then check to see if it is cooked by removing it from the oven and piercing it with a fork. Cut the rhubarb into 1 cm slices wash drain and then place in a bowl with the sugar herbs and lemon peel.

Set aside for 30 minutes. Now turn off the heat and let the jam rest. Tip into a large ceramic or plastic bowl and add the jam sugar lemon zest and juice and chopped stem ginger.

Wipe and trim the rhubarb and cut into 2 2 5cm chunks. Preheat the oven to 170 c. Preheat your oven then remove the rhubarb from the fridge and cover it with a piece of parchment paper.

Directions step 1 in a saucepan combine the rhubarb sugar orange zest orange juice and water. Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. Step 1 wash the rhubarb under cold running water and slice into 2cm pieces.

Bring the juice to a simmer over medium heat and cook for a few minutes until thickened. Cover the rhubarb and bake it for 20 minutes at 300 f 149 c. Let cool for 1 hour.