On Sat, 4 Jun 2011 16:40:11 +0100, Sacha wrote:

On 2011-06-04 12:07:37 +0100, Martin said:

On Sat, 4 Jun 2011 11:32:42 +0100, Sacha wrote:

On 2011-06-04 10:22:25 +0100, "Wally" said:


"Sacha" wrote in message
...
On 2011-06-04 10:09:29 +0100, "Wally" said:

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.

Wally

Perhaps you need more pectin than rhubarb has because it actually has
very little. You can buy pectin and I think it's already added to jam
sugar.
--
Sacha
www.hillhousenursery.com
South Devon


I did try jam sugar last year but as you say it might not be enough.
If no one comes up with any other ideas I will try adding more pectin.
Thanks for the reply Sacha.

Wally

Hope it helps. Nobody is ever going to call me a domestic goddess but
apparently, adding the juice of a lemon to 2.5lbs of rhubarb is a good
setting agent.

adding the pips is even better.

The stuff I was trying to think of is called Certo. Tesco have it.

I believe commercial pectin is made from apples, so Wally could cut
out the middle man and make rhubarb and apple jam or jelly. When I
remember, I make a very hot rhubarb and apple chutney; but a cooler
version would be nice, too.

--
Mike.