27550 Rhubarb and ginger Jam. 1 hr 10 mins, plus 12 hours for cooling 30 mins 4 (4-ounce) jars Fri Aug 07 00:45:57 -0700 2009 Fri Aug 07 00:45:57 -0700 2009 Easy Irish Hack http://www.chow.com/recipes/27550 Fri, 07 Aug 2009 07:45:57 GMT A new flavour that I find very different and not too sweet. For those who don’t really like SWEET Jams. My Mum grows all sorts of fruit in her back garden. Every year I am presented with Rhubarb, Blackcurrants, Gooseberries and Strawberries that she just has too much of. Well–I have to do something with them all !

• 4-ounce jars

• Lids with sealing compound for 4-ounce jelly jars

• Bands for 4-ounce jelly jars

• Boiling water canner or 15- to 20-quart pot with a tightfitting lid

• Canning rack that fits inside the boiling water canner or 15- to 20-quart pot

• Thin, flexible rubber spatula

• Jar lifter

• Deep frying/candy thermometer

What to buy: Bottled lemon juice may sound counterintuitive, but it helps ensure a uniform acidity level, which is vital to proper canning.

Game plan: General canning tips: Before you turn on the heat, be sure to do the following: Read the recipe through, gather all necessary equipment, and check that you have the right amount of each ingredient on hand.

Give all your equipment a once-over: Examine your canning jars for nicks, cracks, uneven rims, or sharp edges that may prevent sealing or cause breakage; check that the lids have no dents and that the sealing compound is even and complete; and check that the bands fit properly.

Finally, have your jars, lids, and bands already sanitized before you start, and prepare only enough for one canner load at a time.

Blueberry jam–specific tips: Select fresh berries at their peak, and use firm, uniform-size produce free of any cracks, spots, or growths.

The jam is ready when it passes the plate test: Once you draw your finger through the cooled jam (see below), it should hold together on the plate without being runny. Don’t wait until it is a solid, unmovable mass or it will be overcooked and caramelized.

This recipe was featured in our Make Your Own Preserves story.

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  • For sanitizing the jars and lids:
  • Wash the jars, lids, and bands in hot, soapy water. Rinse well. Dry the lids and bands, and set aside.
  • Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off heat.
  • Keep the jars in the hot water until ready for use, removing one at a time as needed.
  • For the jam:
  • Place a plate in the freezer to chill for testing jam. Place sugar and rhubarb in a large, heavy-bottomed saucepan. Heat slowly–Add in grated/ground ginger..Wash and slice strawberries and stir in.
  • Bring to a boil over medium-high heat. Boil vigorously, stirring frequently, until jam reaches its setting point, about 15 minutes. (Bubbles will rise to the surface of the pan; if they get too high, just stir jam until they decrease.)
  • Once jam reaches 228°F, start checking if it is properly set. Conduct the plate test: Put a spoonful of jam on the chilled plate, and place in the freezer until jam reaches room temperature, about 1 minute. Draw your finger through jam. If it immediately runs back together, it is not ready. Once jam is ready, remove from heat and stir in lemon juice.
  • Remove the jars from the hot water with a jar lifter, letting excess water drip off. Bring water in the canner back to a simmer (about 180°F) for processing the packed jars. Fill the sterilized jars with jam, leaving a 1/4-inch headspace. (If you have a half-full jar, place in the refrigerator and eat jam within 5 days.)
  • To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the jam while rotating the jar; repeat 2 to 3 times for each jar.
  • For processing the packed jars:
  • Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.
  • Check that water in the pot or boiling water canner is at a simmer (about 180°F), and set the jars in the canning rack. (The jars must be covered by 1 to 2 inches of water. Add additional boiling water as necessary.)
  • Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat. Process the jars for 10 minutes at a gentle but steady rolling boil. (Begin calculating the processing time once water is at a rolling boil. Check occasionally that water remains at a steady boil.)
  • Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands; let cool at least 12 hours.
  • After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal. If the lid pops off, your jar did not properly seal. Eat the jam within two months.
  • To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands don’t need to stay on for storage), label the jars, and store them in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within two months.
    • ]]>     http://www.chow.com katyireland 67 Condiment/Sauce 10 to 15 rhubarb stalks with the root bulb still on.Peeled, washed and sliced in half inch pieces.

    ]]>     Sure Set Sugar with added pectin or substitute apple peelings.One cup to one cup of rhubarb or less if you don’t like it too sweet.

    ]]>     Half ounce of fresh ginger grated/ small amount of ground ginger to taste.

    ]]>     20 ripe strawberries for colour.Lemon juice optional.

    ]]>     31006 rhubarb and ginger preserve.