On 04/06/2011 10:09, Wally wrote:
This is probably the wrong group for this question
but maybe someone can help or suggest a group
that can.
Last year I tried to make rhubarb jam but couldn't
get it to set, I had two attempts and gave up.
Can anyone suggest where I am going wrong or
has a recipe that works.??
I have loads of the stuff on my lottie and don't like
to see it going to waste.

I don't make it however I seem to remember that when my mother made it
(donkeys' years ago - dim recollection!) it was towards the end of the
season rather than the beginning, as the pectin increases as the season
goes on. "Old" rhubarb often has a "sticky" ooze on the stem so I
assume this is what helps the jam to set.

From my wine-making days, I think the opposite applied - early season
rhubarb makes better wine due to the absence of pectin.

Hope this helps.

Jim