The pulp left over from making redcurrant jelly needed to be put to good use. Time to make redcurrant and rhubarb jam. Despite straining off the liquid, there was still plenty of pectin in the pulp. The rhubarb helped bulk up the jam. A small amount of water was added to stop rhubarb and redcurrants catching on the bottom of the preserving pan.
No comments:
Post a Comment