MKG wrote:Civil War Jam.
I'm a winemaker, Carole's a jam maker. Go figure.

Can you use the fruit for jam once it's come out of the wine? I've used fruit after it's flavoured gin or vodka before now. The taste is a bit weak so it's best mixed with something else. But you do get the kick of the alcohol (although not the alcohol itself as it's all boiled away).
hamster wrote:I just made some rhubarb and ginger jam, but I overcooked it a bit and it's rock solid - tastes nice, but a pain to spread!
Try heating it up and mixing in some water or fruit juice. Bring to the boil and repot. It's a bit trial and error as too much will make it too runny.
MKG wrote:As far as I can see, NOTHING comes into season with rhubarb - but you could freeze it and then wait for any apples (not just Bramleys) or plums (or even quinces and gooseberries, but probably not with rhubarb), all of which are good sources of natural pectin.
I keep stewed apple in the freezer too. Just soften slightly to stop it going brown and then pop in the freezer until required. Fine for jam.
Zoe