Rhubarb and Ginger Jam ◆ 1930s Recipe
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- เผยแพร่เมื่อ 17 ก.ค. 2021
- ★ About: If, like us, you’ve grown your own rhubarb this summer, here’s a great way to use it up. This 1936 recipe for ‘Rhubarb Jam’ delivers a delicious preserve to make in the summer and enjoy all year round.
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★ Ingredients:
• 1 lb / 454 g Preserving Sugar
• 1 lb / 454 g Rhubarb
• 1 thumb-sized piece of Ginger, peeled (a little less if using mid or late season rhubarb)
• ½ a Lemon
★ Full instructions: www.handeddown.co.uk/post/rhu...
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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♪ Music: Kiss the Sky by Aakash Gandhi - แนวปฏิบัติและการใช้ชีวิต
I am delighted because I have this book thank you for showing me the book
LOVE the sound of 1936 ANYTHING
I would cut the ginger into matchsticks then pound the ginger in a mortar and pestle or on a sandwich bag it releases the juices trapped in the cells of the root fibers. Also I would keep the ginger in because ginger marmalade is delicious❤
I do this as well but here’s a tip for you. Use a fine grater - I have one that just does this, but you can find them on the side of most graters that have multiple grades on them. A dedicated one for fine grating is a lot easier.
Pass the ginger through this. Takes a bit of work but it’s totally pulverised when you’re done and put the whole lot, juices and all, into the mix.
Totally brings out that delicious flavour. I do the same with garlic whenever I cook with it and that’s easy to grate. Same effect. Good luck!
Yes I would too. I love ginger❤
Well, you just made me realise I messed up a different recipe I did yesterday, because my jars weren’t totally dry when I filled them. Guess I’ll store those in the fridge instead of on the shelf. Luckily it’s delicious so it won’t last too long.
Debbie here, Washington 👩🌾. New subscriber…..I enjoy the way you take your time and show us the ingredients, and the way you take your time telling us about what to do with them. I can follow along and am able to make quick notes in my journal …I’m doing the happy dance and look forward to seeing more vlogs on what to do with the garden harvest,,,,🌸🐿
Thank you for another way to use
Rhubarb! Looks luscious!
1 cup of cranberries would help it to set as they have A lot of pectin. I think they would make a nice addition to the jam.
Thanks again!
Great Idea! We'll have to try that one day.
I’m loving your relax and calming video … excellent instruction and info. Love it !
Love this recipe!❤️👌
You have such a wonderful voice for narration! I could listen all day! Lol Appreciate the great recipes!
Your photography is just lovely. Always a pleasure to watch.
Delicious looking! And quintessentially English! Love it. Thank you for bringing back amazing flavours from the good past.
Thank you for the recipe :)
I think this will go nice with crumble cheese cake I’m gonna make soon for my family member’s birthday🌸
That looks delicious. Thank you once again for sharing.
Wow thank you so much I’m going to give this a try
Really good on scones
OMG!!! Thank you very much for recipe!! For sure I will make it!!👵
This looks delicious! Would this be waterbath/steam canned for longer shelf life?
How many jam jars do you get out of this recipe?
Just made this how long does it last for
A neighbor of mine just gave me a bunch of the most beautiful hothouse rhubarb. I am looking forward to trying this recipe. Preserving sugar is not that easy (or economical) to find in my area. Could I use the same weight in regular granulated sugar?
I know it's been a year and no one replied to you but preserving sugar is just coarse granulated sugar. You can measure 1 for 1 by weight.
The link to recipe does not work.
Just made this how long does it last for