A Spiced Rhubarb and Apple Jam
My friend Anne from Silver Sewer blogspot recently requested some rhubarb recipes as she has quite a bit to use up. So as I promised her I would look out a couple of recipes - not quite sure whether this is quite what she wanted but no doubt she will let me know in due course. Thought I would share as well. There are a couple of other recipes to follow.
2lb 3oz cooking apples or thereabouts.
(Make sure that they are peeled cored and roughly chopped reserving the peel and cores for the pectin to help set the Jam)
Grated zest of 2 lemons and the juice
1lb 14 oz young tender rhubarb trimmed and cut into 1/2 inch lengths
1oz fresh root ginger chopped
2 tsp whole cloves
3lb 5 oz preserving or granulated sugar
Place the chopped apples into a preserving pan or pan of your choice adding the lemon zest and juice and 1 pint of water. Tie the reserved apple peel cores and lemon pips into a piece of muslin and add to the pan.
Bring to the boil, then reduce the heat and cover with a lid and simmer for about 5 minutes. Add the rhubarb and return to the boil. Reduce the heat again and cover again simmering for a further 10 minutes or so until the rhubarb is tender but is still holding its shape well.
Remove the muslin bag squeezing the bag with a wooden spoon to ensure that all the pectin liquid is released. Stir in the ginger cloves and sugar and heat gently stirring until the sugar has dissolved and no granules remain on the bottom of the pan (you can feel them with the spoon)
Bring the mixture to a boil until the jam sets. If a scum forms on the top of the preserve in the pan either skim the scum from the surface or add a knob of butter to stop the scum forming as this although not harmful will spoil the look of the preserve.
Ladle into hot sterilised jars, cover and label.
2lb 3oz cooking apples or thereabouts.
(Make sure that they are peeled cored and roughly chopped reserving the peel and cores for the pectin to help set the Jam)
Grated zest of 2 lemons and the juice
1lb 14 oz young tender rhubarb trimmed and cut into 1/2 inch lengths
1oz fresh root ginger chopped
2 tsp whole cloves
3lb 5 oz preserving or granulated sugar
Place the chopped apples into a preserving pan or pan of your choice adding the lemon zest and juice and 1 pint of water. Tie the reserved apple peel cores and lemon pips into a piece of muslin and add to the pan.
Bring to the boil, then reduce the heat and cover with a lid and simmer for about 5 minutes. Add the rhubarb and return to the boil. Reduce the heat again and cover again simmering for a further 10 minutes or so until the rhubarb is tender but is still holding its shape well.
Remove the muslin bag squeezing the bag with a wooden spoon to ensure that all the pectin liquid is released. Stir in the ginger cloves and sugar and heat gently stirring until the sugar has dissolved and no granules remain on the bottom of the pan (you can feel them with the spoon)
Bring the mixture to a boil until the jam sets. If a scum forms on the top of the preserve in the pan either skim the scum from the surface or add a knob of butter to stop the scum forming as this although not harmful will spoil the look of the preserve.
Ladle into hot sterilised jars, cover and label.
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