I maybe made jam with my mum when I first was old enough to find it fun, but this is the first time with my own produce.
So. Boil them up with lemon juice

Add the sugar, and panic that is boiling over from pan One and have to transfer excess to pan Two

And finally transfer to jars sterilised in the oven (according to St Delia)

It seems to have set, the proof will be in the eating. M insisted on cleaning up the cooker as she seems to think domestics are her job (she tolerates my intervention in domestic affairs, as I tolerate hers). Now I have gooseberries (from the allotment) and rhubarb (donated), and both frozen, to deal with, to add to my collection of raspberry jam and cucumber (donated) pickle. But as far as I know, nobody likes cucumber pickle, gooseberry jam or whatever you do with rhubarb, so the only result is cupboards stuffed with jars of the above, or giving them to friends or relatives as gifts, only for them to ditch, soonest.
7 comments:
Rhubarb crumble and custard is a King of puddings. I'm sure rhubarb can be bottled or jammed. Yummy!
I love gooseberry jam. :)
raspberry and rhubarb or raspberry and gooseberry jam is YUM! I do like the shape of your pots too.
Oooooh gooseberry jam. Yum. And Silver's right.
You can't beat rhubarb crumble.
Rhubarb Crumble! Top tip from Jamie Oliver: you don't need to boil the fruit before making the crumble. You get a much richer flavour if you shove it all in raw. Add a significant amount of demererererera sugar to the fruit to take out a fair bit of the bitterness, put the crumble on top and half an hour in the oven. Sorted.
And we liked your pickled cucumber so stop moaning!
send them to regular readers as a thank you!
ha! PG
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