Rhubarb Jelly Recipe Rhubarb Jam Recipe? (made With Frozen Rhubarb)?

11:18 PM

Rhubarb jam recipe? (made with frozen rhubarb)? - rhubarb jelly recipe

Has anyone a recipe for rhubarb-rhubarb jam and frozen without gelatin and maybe ginger?
thank you =)


Posted by Pearl Marro

3 comments:

♥ caroline ♥ said...

Approx. 1.5 kilograms Rhubarb (frozen)
equal weight of sugar,
Juice and two pieces of fresh lemons
three large pieces of fresh ginger

- Cook on low heat soft rhubarb with 1 tbsp water
- Add sugar and stir until it is resolved
- Lemon and Ginger
- The heat to boiling temperature and stir for 10-15 minutes, until you are ready to determine

January 22, 2010 at 10:37 AM
Lady_Lav... said...

Rhubarb Jelly Recipe File

A bundle of rhubarb stalks to 5 cups of juice
2.5 cups sugar
5 tablespoons lemon juice
5 teaspoons pectin (Pomona, not surjell)
5 teaspoons calcium water
1 tablespoon ginger

Arrival
Wash rhubarb, cut into chunks and puree in a food processor
Use cheesecloth to extract juice 5 cups
Mixture of rhubarb, lemon juice and water in a pot of calcium
Mixture of pectin and sugar in another bowl
Bring to boil and sugar and pectin
Bring to a boil then remove from heat and serve in sterilized jars for 10 minutes, or prepared in other ways, you can do.

Rhubarb, ginger preserve
Ingredients:
3 oranges, peeled and sliced, seeded
2 lemons, peeled, sliced, seeded
12 cups of rhubarb
Ginger 1 / 2 cup finely chopped candied
10 cups sugar.Procedure:
Chop the oranges and lemons and combine with rhubarb, ginger and sugar =. Bring to a boil, then reduce heat and simmer for about an hour.

Makes about 10 bottles.

RhuBarb Ginger Marmalade
Ingredients:
2.00 kilograms rhubarb, cut into 1 to 1.5 cm (about 2 L)
Sugar 1,50 L
4.00 medium oranges
25,00 ml gingerProcedure area:
Mix rhubarb and sugar and let stand 4 hours or overnight. Remove the orange peel, cut into thin strips cortex 3 cm. Cover the skin with water and cook) through (about 15 minutes for tender. Drainage. Chop the orange pulp. Combine all ingredients except the crust. Bring to a boil. Boil rapidly to jelly stage (approx. 10 min). When jam stage is reached remove from heat. Add the baked crust. Stir and skim 5 minutes. Pour into hot sterilized jars. Cool and seal. Up to 1 years.

Other methods for determining the level of marmalade: 1 The test temperature, the mixture must reach 102C to 104C. 2. Evidence of the plate, with a cold plate freezer. Pour a small amount of type of boiling water in a bowl. Return to the freezer, wait 1 minute to check the gel. If the frost does not occur in the sample again, and keep the pot boiling, min test, all the 2nd Note: If you take this test, from the stove. Approximately 2 L

January 23, 2010 at 3:01 AM
Andrew B said...

Take your cooking rhubarb, a little juice, sugar much and I think a lot, and add lemon juice and pectin or orange about 70 grams per 1 liter of juice, boil and then with glass

January 23, 2010 at 4:19 PM

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