| Hey, Bob! - Rhubarb Jam [message #80267] |
Mo, 23 Mai 2005 03:11 |
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Have you ever made just plain rhubarb jam (pectin added) that turned out
decently? I need to make some and have not so fond memories of rhubarb
sauce.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Re: Hey, Bob! - Rhubarb Jam [message #80269 ] |
Mo, 23 Mai 2005 03:30 |
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Melba's Jammin' wrote:
> Have you ever made just plain rhubarb jam (pectin added) that turned out
> decently? I need to make some and have not so fond memories of rhubarb
> sauce.
You must be talkin' to that other Bob, cuz I don't really like rhubarb.
Bob
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| Re: Hey, Bob! - Rhubarb Jam [message #80274 ] |
Mo, 23 Mai 2005 13:25 |
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In article <3fcq0rF6tjvvU2 [at] individual.net>, zxcvbob
<zxcvbob [at] charter.net> wrote:
> Melba's Jammin' wrote:
> > Have you ever made just plain rhubarb jam (pectin added) that
> > turned out decently? I need to make some and have not so fond
> > memories of rhubarb sauce.
> You must be talkin' to that other Bob, cuz I don't really like rhubarb.
>
> Bob
As the amazing 3-year old sez, "Well, FINE, then!" "-)
Didn't realize you don't care for the stuff.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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| Re: Hey, Bob! - Rhubarb Jam [message #80275 ] |
Mo, 23 Mai 2005 13:50 |
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Melba's Jammin' <thisisbogus [at] macbogus.com> wrote:
>Have you ever made just plain rhubarb jam (pectin added) that turned out
>decently? I need to make some and have not so fond memories of rhubarb
>sauce.
I have a recipe for rhubarb preserves made with orange juice, no
pectin. Will post if you want me to. I have made it and it came out
good and I almost always use pectin. I also have a recipe for rhubarb
- orange jelly with pectin.
--
Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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| Re: Hey, Bob! - Rhubarb Jam [message #80276 ] |
Mo, 23 Mai 2005 15:16 |
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Melba's Jammin' wrote:
> In article <3fcq0rF6tjvvU2 [at] individual.net>, zxcvbob
> <zxcvbob [at] charter.net> wrote:
>
>>Melba's Jammin' wrote:
>>
>>>Have you ever made just plain rhubarb jam (pectin added) that
>>>turned out decently? I need to make some and have not so fond
>>>memories of rhubarb sauce.
>
>>You must be talkin' to that other Bob, cuz I don't really like rhubarb.
>>
>>Bob
>
> As the amazing 3-year old sez, "Well, FINE, then!" "-)
> Didn't realize you don't care for the stuff.
And you can't be talking to me, cuz I don't really like rhubarb. Must be
some other Bob(the other, other one) around here...
Pastorio
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| Re: Hey, Bob! - Rhubarb Jam [message #80278 ] |
Mo, 23 Mai 2005 20:29 |
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Barb,
This is Dave, not Bob, but here you go. As I recall, you prefer to use
Certo. I made the recipe with Sure Jell a couple of years ago. It came out
fairly stiff and I would probably add another cup of rhubarb to the recipe.
As far as sauce, I keep meaning to make up a load of rhubarb sauce instead
of applesauce. We love the stuff.
Dave
CERTOŽ Rhubarb Jam
http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe/kn et_recipe_display&u1=keyword&u2=rhubarb&u3=**6*2 1&wf=9&recipe_id=62679
SURE.JELLŽ Rhubarb Jam
http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe/kn et_recipe_display&u1=keyword&u2=rhubarb&u3=**18* 21&wf=9&recipe_id=52011
Other rhubarb recipes
http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe%2F knet_recipe_grid&u1=keyword&u2=rhubarb
"Melba's Jammin'" <thisisbogus [at] macbogus.com> wrote in message
news:thisisbogus-FAE177.20112122052005 [at] news.individual.net...
> Have you ever made just plain rhubarb jam (pectin added) that turned out
> decently? I need to make some and have not so fond memories of rhubarb
> sauce.
> --
> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
> "Are we going to measure, or are we going to cook?" -Food Critic Mimi
> Sheraton
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| Re: Hey, Bob! - Rhubarb Jam [message #80283 ] |
Di, 24 Mai 2005 00:36 |
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In article <d6t7e7$1mt$1 [at] newslocal.mitre.org>, "David J. Braunegg"
<djb [at] reverse-the-er.miter.org> wrote:
> Barb,
>
> This is Dave, not Bob, but here you go. As I recall, you prefer to
> use Certo. I made the recipe with Sure Jell a couple of years ago.
> It came out fairly stiff and I would probably add another cup of
> rhubarb to the recipe. As far as sauce, I keep meaning to make up a
> load of rhubarb sauce instead of applesauce. We love the stuff.
> Dave
>
> CERTOŽ Rhubarb Jam
> http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe/kn et_recipe_display&
> u1=keyword&u2=rhubarb&u3=**6*21&wf=9&recipe_ id=62679
>
> SURE.JELLŽ Rhubarb Jam
> http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe/kn et_recipe_display&
> u1=keyword&u2=rhubarb&u3=**18*21&wf=9&recipe _id=52011
>
> Other rhubarb recipes
> http://web.kraftfoods.com/main.aspx?s=recipe&m=recipe%2F knet_recipe_grid&u
> 1=keyword&u2=rhubarb
>
>
> "Melba's Jammin'" <thisisbogus [at] macbogus.com> wrote in message
> news:thisisbogus-FAE177.20112122052005 [at] news.individual.net...
> > Have you ever made just plain rhubarb jam (pectin added) that turned
> > out
> > decently? I need to make some and have not so fond memories of rhubarb
> > sauce.
> > --
> > -Barb, <http://www.jamlady.eboard.com> 5/8/05.
> > "Are we going to measure, or are we going to cook?" -Food Critic Mimi
> > Sheraton
Thanks, Dave! After posting, I did some online searching (none of my
books have anything involving pectin other than for strawberry-rhubarb
combo) and found those, too. :-) I usually use powdered pectin for my
jams - Ball's cheaper than SureJell. :-) Nice to hear from you.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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