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Eugenia Bone

Eugenia is the author of the book Well-Preserved. Her new preserving book, The Kitchen Ecosystem, will be published in 2014.

added about 4 years ago

Hi: Green-fleshed rhubarb with red skin will cook up brown. Red-fleshed rhubarb with red skin will cook up red. Note there may be some oxidation in your jars regardless of which rhubarb cultivar you use.

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added about 4 years ago

I've also noticed that my strawberry jams seem to darken relatively quickly, even when kept in a cool, dark, spot. I honestly don't know if it is the rhubarb or the strawberries but suspect either way it has something to do with the skins. I also make rhubarb jelly and strawberry jelly from essentially the same fruit sources and those retain their beautiful colors much better. I don't know if you used pectin, but when I do, those jams/jellies also seem to retain color better.

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added about 4 years ago

I've been doing freezer jam and the flavor stays intense as does the color. There is a specific pectin to use for freezer jam. Packing in small batches I pull out anytime over the following year as wanted. I also find I use less sugar, although with rhubarb stick with the recommended amount until you figure out your own taste level.

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added about 4 years ago

Thanks to all for your help! @Eugenia, I'll check out your book!

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