#NABLOPOMO: Jam pan Jelly time

At Christmas, Santa Claus delivered me a jelly bag and stand. Til now, I have not had any clear idea as what to do with it, or any fruit for that matter. However, rhubarb has started making an appearance on the plot. Whilst mine is still small and in it’s infancy, a plot neighbour has loads that he is more than happy to share.

So I asked if I could possibly scrump some for an experiment.  “Oh, sure she can take some, she came and asked like a lady,” he told my mum, who had already told me off anyway.

Harvested just over three pounds, I needed that much anyway as I also had some plums to add. All in all, I have used four pounds of fruit today.

The recipe was simple, provided to me by the lovely Preesall Preserves. Stew the rhubarb, water and ginger until the fruit was soft. Put all into a jelly bag, Then do the boil and setting point thing later with the sugar being measured in relation ot the liquid volume. I haven’t got that far yet. I am leaving this over night, and will attempt to boil and set tomorrow. I am using normal sugar, and for the first time ever, using powdered pectin. The fruits were stewed with a lemon, just to see if there was any pectin in the plums.

Hopefully, tomorrow, we might have a jelly. Or to give it it’s proper name, ‘Watson’s right hook’ zingy rhubarb and Plum  jelly. Cross your fingers!

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