| T O P I C R E V I E W |
| jodyleek |
Posted - Jun 23 2009 : 07:02:17 AM
Hi Ladies,
I need some of your Farmgirl wisdom...
I have a bunch of rhubarb I am going to use to make jam and was wondering if I need to peel all of it or not? Most recipes make no mention of peeling or "stringing" rhubarb before using it in jam. Some
recipes say that if you are just going to chop the rhubarb and freeze it for storage that you are specifically NOT supposed to peel it. My mom on the other hand thinks you must always peel it.
What say you, oh wise women?
Thanks,
Jody
Monroe's Mom
Farmgirl Sister #233 |
| 3 L A T E S T R E P L I E S (Newest First) |
| Tapestry |
Posted - Jun 24 2009 : 02:46:28 AM
Have made lots of rhubarb jam over the years and I've never peeled it. I just let it cook down nicely and I also had a really easy recipe that uses sugar and jello in it. Sooooo yummy. Give a hollar if you'd like the recipe.
Happy farmgirl sister #353
Look for rainbows instead of mud puddles 
http://fantasm01.imagekind.com/
http://tapestrysimaginings.blogspot.com/ |
| Marybeth |
Posted - Jun 23 2009 : 11:10:59 AM
the peel is where most of the tartness is, and the red color. My mouth is watering thinking about it. MB
http://www.smallcityscenes.blogspot.com
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"Life may not be the party we hoped for...but while we are here we might as well dance!" |
| Calicogirl |
Posted - Jun 23 2009 : 08:36:49 AM
Jody,
I just made Rhubarb Jam this weekend and the recipe said not to peel so I didn't. It came out really good! I hope this helps :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
