What a dark summer we have had, not enough sun to bring on some of the fruit. I didn’t get a great crop on my blackcurrant bushes, so I made this recipe to make the fruit go further. It was a great success, and set very well.
- 500g blackcurrants
- 500g chopped rhubarb
- 1kg jam sugar
- 300ml water
- Simmer the blackcurrants in the water for around 15 minutes
- Add the rhubarb and simmer until soft
- Add the sugar, stir to dissolve it, and then boil rapidly to setting point.
- Pour into clean jars that have been warmed in the oven.
You can use cooking apples instead of rhubarb as well; rub the cooked fruit through a sieve or fine mouli to remove the pips.
I mentioned the large quantities of jam in our house to Spaid, and he started reminiscing about rhubarb jam, the best jam in the world if you come from the Hebrides. I made some, adds good vibes to work.
- 1 kg summer rhubarb, chopped into very small segments
- 25 g crystalised ginger
- Juice of 1 lemon
- 1 kg jam sugar
- Chop the rhubarb and put it in the jam pan, with the finely chopped crystalised ginger, and the lemon juice. Pour the sugar over the top. Leave the mixture overnight.
- The next day, heat the rhubarb and sugar together until the sugar has dissolved, and then quickly bring to a fast boil, and boil until setting point is reached.
- Pour into warmed jars.
This is just too good to be true, and too good not to share. The Hebrides produces the main ingredients so well. Mint and rhubarb grow in my garden, and there are sheep all around. The recipe is Persian, and this version comes from ‘Nightingales and Roses’ by Maryam Sinaiee.
- 5 tbsp vegetable oil, or 50/50 oil and butter
- 2 onions, finely chopped
- 400g lamb, off the bone and cut into large cubes
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 120g parsley, finely chopped
- 50g fresh mint, finely chopped
- 1 tbsp flour
- 3 stalks of rhubarb sliced into 2cm lengths
- 2 tsp date syrup, or brown sugar
- Heat 2 tbsp oil in a casserole dish, and lightly brown the onions.
- Turn up the heat a little and add the lamb, turmeric, salt and pepper, and fry until the meat is browned on all sides
- Pour over boiling water, so that the meat is covered by around 2 cm of water. Simmer for an hour and a half.
- Heat the remaining oil in a frying pan, and cook the herbs for four to five minutes, until they start to darken.
- Add the flour, and continue to stir and cook for another three minutes or so.
- Add the herbs to the lamb stew and simmer for another half an hour, to make a thick minty stew. At this point, the stew can be set aside and can be finished another day. Just add the herbs, and then stir and freeze, and then do the half hour simmer on defrosting.
- Add the rhubarb and date syrup, stir it in and then cook the stew on a low heat for another 10 to 15 minutes. Don’t stir, as this will break up the rhubarb
Serve with rice.
Noms. I made this because I had the ingredients. It turned out very tasty and set well. The recipe is from Marguerite Patten’s book ’500 recipes for jams, pickles and chutneys’ price 2 shillings and sixpence. I thought it would be out of print, but NO it is really available on Amazon, newer edition than mine though.
- 1 lb dried figs
- 2 lb chopped rhubarb
- 1 pint of water
- 3 lb sugar
- Juice of 2 limes or 1 lemon
- Soak the figs in the water for 48 hours, then simmer until soft
- Add the rhubarb, and cook to form a thick pulp
- Add the sugar and lime juice, simmer until the sugar is dissolved
- Boil hard to setting point
- Then put it in jars.
This is a classic. I use a very old version from a book by Marguerite Patten; the book is priced 2/6! The jam is best with rhubarb cut late in the year. I have recently reviewed this alongside the ‘Maw Broon’s cookbook’ and updated it. As usual, most of the ingredients can be ethically sourced.
- 800g-1kg Rhubarb, locally grown
- 200g crystalised ginger
- 1kg jam sugar
- Juice of 1 lemon
- Cut the rhubarb into 1 inch pieces, and cover with the sugar to stand overnight.
- Chop the ginger finely and sprinkle into the sugar.
- Cook slowly in a jam pan, until the sugar has dissolved.
- Add the lemon juice and bring to the boil. Heat quickly until the jam is thick, and boil for about 15 minutes.
- Pour into clean warmed jars.