Updated: Mar 31
So I am no jam expert, always sounds quite a laborious task. I have however, made marmalade a couple of times, my Mum and I have done it together – but yes over a good day of chopping Seville Oranges and boiling up a huge batch to last the families a good year! I think February is the perfect time to do that, when the oranges are in season and you fancy warming up the kitchen on a cold wet day! I do love the smell of the fruit cooking.
This year I have so many apples from the trees in the gardens, I really have had to look at some different ideas on how to use them (my freezer still has apples in from last year!). As the summer is coming to an end the rhubarb has its last harvest so thought about combining the two, it works in a pie or a crumble, but what is it like in jam?
Ingredients: 400g rhubarb, cut into 1.5 cm lengths 200 g apple, peeled, cored, finely diced (I used quite tart eating apples) 300 g sugar 1/4 teaspoon cardamom 1/4 teaspoon nutmeg 2 1/2 tablespoons lemon juice
Method: Place all ingredients into a saucepan, give it a good stir, 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.