What could I make with just 400g rhubarb that would tickle my fancy? I let the thought settle, and wondered what I could add....my friend Maggie agreed that figs do go well, and that she had a recipe, which I was welcome to. I just could not wait.....
Out came 250g of my Dried Greek Figs from Persepolis, which I chopped small, and soaked overnight
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| Exceedingly good figs |
in the juice of two organic oranges. I had to go into Wells for more sugar, and I saw some very good organic juicing oranges in Tesco. I removed the outer peel to go into the rhubarb before juicing the fruit.
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| Organic juicing oranges from Tesco |
I used 400g sugar to macerate the rhubarb, and the following day rubbed half a sachet of Tate & Lyle's powdered pectin into a further 100g sugar, then brought the whole lot to the boil, and tested and found a good setting point at 105 C
Here are his and hers jams...what's mine is mine, and what is his could be mine too! But then I may just let him taste and have some of mine. I got five small but absolutely delicious jars with one of my favourite fruits, which usually I use fresh...figs. These are very fragrant even when dried, so would absolutely recommend them, as the flavour is very good in the jam.
The 1Kg rhubarb yielded 5 larger jars of Rhubarb and Ginger Jam.
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