You may have noticed that I am on a bit of a quest lately to make the perfect jam. So far I have made Strawberry Jam; Lemon Butter; Plum Jam and Nectarine Jam. I noticed on a blog recently that someone had made Rhubarb Jam (I was unable to locate the link), but it got me thinking. Rhubarb reminds me of my childhood when my Mum and Nan would often make stewed rhubarb, and apple and rhubarb pie.
I decided to combine rhubarb and apple together in a jam – and the results are amazing.
400g rhubarb, cut into 1.5 cm lengths
200 g apple, peeled, cored, finely diced (I used granny smith apples)
300 g sugar
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
2 1/2 tablespoons lemon juice
Place all ingredients into a saucepan and leave for 20 minutes until the sugar is wet from the juices of the rhubarb, apple, and lemon. Bring slowly to the boil, stirring until sugar is dissolved. Simmer for 20 minutes, or until jam gels when tested. Use a masher to break up any large pieces of apple.
Place hot jam into hot sterilised jars, and store in a cool place. Makes up approx 800 ml.
Tip: For quick decorating, place a paper doily over the lid and secure with a (new) hair elastic.
Posted by Lisa