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Jam Rhiwbob (Rhubarb Jam)

Jam Rhiwbob (Rhubarb Jam) is a modern Cymric (Welsh) recipe for a classic jam of rhubarb cooked in jam sugar or sugar with pectin until it reaches the setting point. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rhubarb Jam (Jam Rhiwbob).

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Makes:

6 jars

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Roedd gennym lain riwbob anferth yn y cae a oedd yn arfer cyflenwi llysiau i’r ffermdy ac roedd y jam hwn yn un o’r cyffeithiau traddodiadol yr oeddem yn ei wneud bob blwyddyn. Yn wir, dyma hefyd oedd y cyntaf o jamiau a chyffeithiau’r tymor. Rwyf wedi ychwanegu fanila o gymharu â'r rysáit wreiddiol, ond gallwch yn hawdd hepgor hwn. Dyma rysáit hynod syml ar gyfer swp o jam riwbob melys ac ychydig yn sur. Fel danteithion y gwanwyn, dyma hefyd un o gyffeithiau cyntaf y flwyddyn.

Cynhwysion:

1kg riwbob, wedi'i bwyso ar ôl trimio'n dalpiau 3cm
1kg siwgr jam (neu 1kg o siwgr mân ynghyd a pecyn 8g o bectin)
2 goden fanila, wedi'u haneru ar eu hyd
sudd 1 lemwn

Dull:

Rhowch blât bach yn y rhewgell. Cyfunwch y riwbob a'r siwgr mewn sosban cyffeith neu sosban fawr gyda'r codennau fanila wedi'u haneru. Cynheswch yn ysgafn, gan droi, nes bod yr holl siwgr wedi toddi, yna gwasgwch y sudd lemwn i fewn a chynyddwch y gwres. Dewch y cyan i ferwi a choginiwch am tua 10 munud, gan sgimio'r llysnafedd o ben y jan wrth fynd ymlaen (dylai'r riwbob fod yn feddal). Profwch ar gyfer setio trwy lwyo ychydig ar eich plât oer. Ar ôl 1-2 funud, gwthiwch eich bys drwy'r jam - os yw'r wyneb yn crychu mae'n barod, os na, daliwch ati i goginio am gyfnodau o 2 funud, gan brofi yn y canol. (Neu os oes gennych thermomedr siwgr dylai gyrraedd 105°C). Unwaith y bydd y jam yn barod, gadewch iddo oeri am tua 15 munud cyn ei drosglwyddo i jariau wedi'u cynhesu, eu sterileiddio. Pan bron yn llawn seliwch hwy yn ddiogel. Bydd y jam yn cadw am 6 mis mewn lle oer, tywyll. Ar ôl ei agor, storiwch yn eich oergell.

English Translation

We had a giant rhubarb patch in the field that used to supply vegetables for the farmhouse and this jam was one of the traditional preserves we made each year. Indeed, it was also the first of the season's jams and preserves. I've added vanilla as compared to the original recipe, but you can readily omit this. This is a super simple recipe for batch of sweet and tart rhubarb jam. As a springtime treat, this is also one of the year's first preserves.

Ingredients:

1kg rhubarb, weighed after trimming, cut into 3cm chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin)
2 vanilla pods, halved lengthways
juice 1 lemon

Method:

Put a small plate in the freezer.

Combine the rhubarb and sugar in a preserving pan or your large saucepan with the halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Bring to a boil and cook for about 10 mins, skimming off the scum as you go (the rhubarb should be soft). Test for setting by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105°C).

Once the jam is ready, let it cool for about 15 mins before ladling into warmed, sterilised, jars and sealing securely. The jam will keep for 6 months in a cool, dark place. Once opened store in your fridge.