Rhubarb marmalade with ginger

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Rhubarb marmalade with ginger

Ingredients

Peeled rhubarb 1 kg
Granulated sugar 1 kg
Ginger (root) 10 g

Cooking method

  • Peel the washed rhubarb, weigh, cut into pieces, pour over with boiling water and leave to dry. Place the rhubarb in layers on a plate, sprinkle with sugar and leave overnight. The next day, transfer to a saucepan, add a piece of ginger, tied in cheesecloth, and cook with constant stirring for about 20 minutes so that the marmalade begins to gel. Remove the ginger, fill the jars wrapped in a damp towel to the brim with boiling marmalade, seal the lids, turn the jars upside down and leave to cool. Store in a cool, dark place.
  • Now my changes:
  • 1. I did not douse rhubarb with boiling water.
  • 2. The marmalade was cooked to the desired consistency for exactly 40 minutes (20 minutes is clearly not enough).
  • 3. I added a ginger root to the rhubarb without tying it in gauze, at the end I left the ginger in the marmalade, it will be more fragrant ...

Note

Very tasty marmalade, but too sweet for my taste ... But I'm afraid, if you reduce the amount of sugar, the consistency of the marmalade will suffer ... Ginger is practically not felt, next time I will try to double the amount of ginger.

Crochet
ustugov
And since childhood I love rhubarb! At my grandmother's in the village, but from the garden ... mmm ... ... This is something!
And the marmalade is really delicious, and it is stored wonderfully!
Alexandra
Crochet,

And if you remove the sugar (add stevia, or reduce it), and gel with agar in the proportion of 1 g of agar for every 250 g of the finished product?
Crochet
Alexandra
What? Great idea! But I don’t have stevia ... If only I reduce the sugar to a minimum ... As soon as I get the rhubarb again, I will definitely try it! Thanks for the idea !
Alexandra
You can order everything from Zarra, and stevia is delivered on a specialized website (its address was in Temka about stevia and other substitutes)
RybkA
now I will ask here, but a quote from another topic ...
Quote: Krosh

rhubarb marmalade from 1 kg. rhubarb and 0.5 kg. I cooked sugar for 65 minutes, during which everything that was possible evaporated and marmalade turned out! I cooked with the lid open, that is, I brought it to a boil with the lid closed (it took about 10 minutes), then I opened the lid and left it until the end of the program, although I went in a couple of times, stirring it, although sometimes it rolls without stirring
So you cooked marmalade according to this recipe, but the sugar was cut TWO times? And how does it taste? Did you leave the ginger after boiling as described above?
RybkA
Crochet, answer, pzhlsta, leave ginger or not? Not very vigorous?
RybkA
At again, Ya, and if you add an orange here, so to speak, make two jam in one?
Crochet
Quote: RybkA

Crochet, answer, pzhlsta, leave ginger or not? Not very vigorous?
RybkA
I left, and yes, despite the fact that, to put it mildly, I do not treat ginger very much, I am not vigorous!

Quote: RybkA

At again, Ya, and if you add an orange here, so to speak, make two jam in one?
You can, of course, but I wouldn't do it for myself ... I love rhubarb "solo"!
RybkA
But I can’t, I’m just tempted to add something, or just squeeze orange juice, or cut into slices ... or put a vanilla stick ...

By the way, after falling asleep with sugar, it took only three hours, and already a hundredooOh of juice!
Crochet
Quote: RybkA

But I can’t, I’m just tempted to add something, or just squeeze orange juice, or cut into slices ... or put a vanilla stick ...
RybkA
Here is the opened / incised stick of vanilla combined with rhubarb - this is my FSE! Although I wrote in the post above that I love rhubarb "solo", but the duet rhubarb + vanilla is a combination I will not trade for anything !!!

Quote: RybkA

By the way, after falling asleep with sugar, it took only three hours, and already a hundredooOh of juice!
Yeah, I had the same!
RybkA
I have a question again
And do you need to cook for so long and once, from 20-40 minutes, so that everything would crumble and turn into gruel?
Crochet
RybkA
For the marmalade to gel! If you do not want to get a "gruel" at the exit, stir as gently as possible so that the rhubarb pieces are preserved intact. The last time I cooked in a multicooker, the pieces in the finished marmalade were preserved. Well, if you like the "mushy" consistency, then stir from the bottom of your heart especially without being careful ...
Saharok
Krosh, thanks for the tip on such a treat! I slightly changed the recipe, for 1 kg of rhubarb I took 0.5 sugar and a bag of Zhelfix 1: 2 + ginger root. the spine was decent, 28 gr. I cooked in a slow cooker, threw in the spine, cooked a little, took it out, didn't leave it, I was afraid that she would dominate strongly. What I got, of course, is not confiture, rather jam, well, it's VERY tasty! Moderately sweet, moderately gingerly ... now I think it will be worth it or have to gobble it up before winter ... and I also want to try it with vanilla, I'm wondering how it tastes.
Luna Nord
I'll try to cook this delicious rhubarb at the weekend ... like shoe polish ...

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