Quote:
Originally Posted by Dave Liquorice[_2_]
Can't say that I've ever heard of anyone making
rhubard jam before, stewed for pies and crumbles or just with
custard.
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Rhubarb and ginger is a standard. I've even seen it in supermarkets.
If you want to get your pectin from a fruit, I'd suggest go the orange/lemon route rather than apple - apple and mulberry jam doesn't seem to set very well.
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