How do you thicken rhubarb jam?
Lemon juice contains pectin, which is a naturally occurring substance found in plants. Lemon juice will help to thicken the jam due to the high pectin content in the fruit.
Is rhubarb high or low in pectin?
While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin. I make it by simply macerating the rhubarb in sugar overnight. This draws out the liquid from the sliced rhubarb, and the liquid can be cooked into a thick rhubarb syrup.
Do you peel rhubarb for jam?
Rhubarb never needs to be peeled, and should not be. This is not necessary however, one just needs to be sure to use a sharp knife when processing /chopping the rhubarb.
How do you know when rhubarb jam is ready?
If it wrinkles and feels gel-like, it’s ready to bottle. If it doesn’t, keep cooking and test it every 5 minutes.
Can I use lemon juice instead of pectin?
Replace Store-Bought Pectin with Lemon Seeds For moderate-to-high pectin fruit, the latter method is best, especially if you add lemon juice to stay on the safe side. For low-pectin fruit, though, make a concentrate out of 5 to 7 lemon seeds and one cup of water for every 7 oz of jam.
Do you put lids on jam when it’s hot?
Fill jar almost to top. 4. If potting jam, jelly, marmalade or conserve, immediately cover with a waxed disc, waxed side down while preserve is hot, this stops air reaching jam and helps prevent mould then top with a sterilised lid whilst still hot. If you seal while preserve is warm, mould will grow on surface.
Do I need to peel rhubarb?
How to prepare rhubarb. Rhubarb leaves contain a poison called oxalic acid, so should never be eaten – cut them off and discard. Forced rhubarb should be tender enough not to need peeling – just wash, then trim the top and bottom of the stalks and slice.