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Old 05-14-2015, 11:12 PM   #1
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ISO Rhubarb jam recipe

I've been harvesting my neighbor's rhubarb and have been making sauce and jam. I remember many years ago eating a rhubarb jam that was "jammy" with firm pieces of rhubarb. I haven't been able to duplicate it since, even with either powdered or liquid pectin . Am thinking lemon Jello? Ideas?

Thanks!
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Old 05-15-2015, 10:16 AM   #2
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From one rhubarb lover to another... please let us know whenever you find out!
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Old 05-15-2015, 01:22 PM   #3
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I love chunky rhubarb too. Unfortunately my 99 yo great aunt didn't share her recipe and I was too young to do anything other than ask please, for another piece of toast or biscuit to slather with lots of butter and more jam.

My mom made jam too, it was all the same consistency. My recipe, which I would be happy to share, comes out too smooth and only has a little fiber in it. Tasty if not the right texture.

We are just a little behind you and my rhubarb is not quite big enough to harvest yet. Patience, patience and perhaps a trip to the farmer's market.

I looked at Google images for Rhubarb Preserves. This is one with the most chunky appearance. With the added bonus of Roses and it's a Baked! before canning.

I'd try it and if it works, go buy my own rose to celebrate.

Baked Rhubarb-Rose Preserves | A Gardener's Table
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Old 05-15-2015, 01:53 PM   #4
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ISO Rhubarb jam recipe

Thanks Whiska. Mine is tasty, but mushy. Maybe nuking without additional water, though the old gals who made it back in the day didn't have microwaves. I so recall that wonderful jar of jam, nice chunks al dente.
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Old 05-15-2015, 09:31 PM   #5
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Quote:
Originally Posted by Selkie View Post
From one rhubarb lover to another... please let us know whenever you find out!
+1!!!
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Old 05-18-2015, 05:08 PM   #6
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ISO Rhubarb jam recipe

Another attempt. This time, no water, only rhubarb and sugar, cooking on medium low. I'm thinking I might have to try it in the crock pot. Thankfully, with my neighbor not cooking it, I have an unlimited supply. He enjoys the sauce too. 
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Some friends can't get rhubarb where they live, and devoured the sauce I brought down the last time. Wow, this stuff makes a lot of liquid, even without water.
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Old 05-18-2015, 05:31 PM   #7
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This was a new one on me.

Simply Scratch ยป Roasted Rhubarb Jam
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Old 05-18-2015, 06:05 PM   #8
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Thanks, AB, this is interesting.
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Old 05-18-2015, 06:57 PM   #9
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ISO Rhubarb jam recipe

Hmm. Not quite there yet. I mixed a tiny bit of the previous batch into the new batch, as we're giving away the rest of the previous batch to a friend.

The new batch is a bit chunkier, but I may have overcooked it. Still tastes really good though. Note to self: no added water is needed.
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Old 05-18-2015, 08:03 PM   #10
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I have never added water when making jam. I wonder if adding some of the rhubarb half way through the cooking would help with the texture.
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