Rhubarb and orange jam

[Snadger]

Made some jam last night. Used a recipe from the net and boiled it for over 45 mins.

Put it into hot jars last night but now its cold this morning it doesn't appear to have set?

OH complains my jams are too sweet, but this one certainly aint!

450g of sugar to 1.2Kg of rhubarb didn't seem much as I've always went on 'like for like' sugar and fruit in the past?

Wadya reckon?

To reboil for longer or to sweeten?

[ginger ninger]

On one of the sites I use it say's " To Harden Jelly: After jelly glasses have been filled and allowed to cool and still the jelly has not hardened, place the glasses in a pan of cold water and set in the oven, allow them to cook until stiff." I've not used this method yet, but it sounds logical to me. This is the site I use for my tips.

I'm not a sweet jam/jelly kind of lass, so I think I'd have to agree with Mrs Snadger...sorry.

[Snadger]

After tasting it today.......I quite enjoyed it and even though its a bit runny is even nice as a sauce /dip with a bit of pork and scratchings. Sod it, I'm just going to leave it be and live with it!

[Jeanied]

One of Ginger's books has some useful info on pectin levels in different kinds of fruit - and rhubarb is low in pectin. The orange (high in pectin) would have had a bit of work to do to to compensate and help the jam to set. Adding lemon juice can help, as would using jam sugar. However I think your solution is the best!

[Flummery]

After tasting it today.......I quite enjoyed it and even though its a bit runny is even nice as a sauce /dip with a bit of pork and scratchings. Sod it, I'm just going to leave it be and live with it!

It would be great poured over vanilla ice-cream!