This jam was an experiment as I had run out of white sugar so used half white suagar and half brown sugar. It seems to have worked very well and is a syrupy jam.
500g chopped rhubarb
1kg strawberries
500g white sugar
500g brown sugar
1 1/2 cups pectin stock
(Note follow link for recipe for pectin stock
http://figjamandlimecordial.com/2009/03/09/homemade-pectin/
Combine rhubarb, strawberries and pectin in large saucepan. Bring to the boil and cook until fruit is soft. Add sugar and stir until boiling. Boil until the jam reaches 105 degrees Celsius on a sugar thermometer or the jam sets when placed on a cold saucer. Spoon hot into sterilised jars.
3 Responses
June 10th, 2009 at 12:38 am
Chris, whenever Pete makes jams, he always adds some lemon juice - I think the acid makes a difference to the setting of the jam. The balance of acid, sugar and pectin seems to determine the set. The brown sugar in this recipe is cool, would give the jam a lovely flavour..
June 10th, 2009 at 4:43 am
I often put the lemon juice in, however I left it out as I was using the pectin. Do you think it is a good idea to use both?
June 10th, 2009 at 5:12 am
Chris, I think you need both. We’ve never made jam or jelly without lemon juice, both for taste and setting reasons. Pete actually thinks the acid is important for setting - though sometimes you don’t need to add it if the fruit is acid enough.
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