Friday, June 29

Rhubarb (2)

None of the aforementioned recipes made it yesterday. I made something else. Something similar, but different. I made Rhubarb Grapefruit Ginger Confiture. With large chunks of grapefruit peel and just a hint of ginger.

Here's what I did:

I cleaned about 1500 grams of rhubarb and cut it into little 3 cm pieces.
I peeled the skin of 5 grapefruits with a potato peeler. After that I squeezed out all the juice. My grapefruits weren't heavyweights though. I got about 400 ml of juice.
On a low fire I heated up the juice with the painstakingly finely chopped peels and about 3 inches of grated ginger. I added 1000 grams of gelling sugar. This is a sugar with pectin in it. You need this pectin to get the jam to set.
When the juice mixture got to a boil I added all the rhubarb and let it boil quite vigorously for about fifteen to twenty minutes.
At this point you need to check if the jam has set.  There are a gazillion ways to do this, with plates in freezers and god knows what. Here's what I do: I take a spoon, put a little bit of the jam on the spoon and stick it in the fridge for 5 minutes. If the jam has gotten a jam like consistancy it has set. (Hurray!). If it doesn't, boil for a little longer, or if it doesn't set at all, you might need more of the pectin sugar.

I sterilized jars, put the jam in a measuring cup with a spout and used that to pour it in the jars. With a potholder (those jars get hot!!!!!) I screwed the jars shut and put them upside down to cool. This way you get a more secure vacuum and the jam will keep better.

The end result is a lovely tangy jam or confiture or whatever you want to call it. Slightly bitter, but that is how I like it!

Today I bought 2 kilos of nectarines and I think I'm going to do a nectarine, orange, cardemom (or vanilla) jam with that. The only problem: I ran out of jars! I checked to local stores, but they charge €1,50 for a very ugly empty jar. So, Mum to the rescue: she is bringing jars when she comes over this Sunday. I doubt that this will be the end of jamming season, so if you have any jars with metal lids to spare, AND you are close, please let me know!


  1. Cardamom and vanilla are lovely together -- put both in! And then mail me a jar~

  2. Hoi Lot,

    Dat klinkt allemaal heerlijk! Ik heb toevallig gisteren de ijskast schoongemaakt en opgeruimd :), dus ik heb nog wel wat potjes over. Zal ik ze de 19e meenemen?