Rhubarb Jam
I love Jam! And there's always a good reason to make some. Any month of the year is a good time for jam! Check your seasonal calender but early rhubarb is widely available in February at the moment. Try out this recipe and adapt it to accommodate your favourite fruits.
You will need:
1.5 kg rhubarb
650g caster sugar or sugar for jam (jam sugar normally has extra pectin added to thicken the jam)
100ml water
2 granny smith or bramley apples
A pinch of cinnamon
Preparation:
You will need a large cooking pot to hold the rhubarb, traditionally jam pots were made of copper
Chop all the fruit into small pieces and place in the large pot
Sprinkle over the sugar
Add the water and cook on a medium heat until, stirring to coat all the fruit
Bring the fruit to the boil and check if there is enough water, add a little more if necessary
Turn down and allow the fruit to cook down and thicken. You'll know the jam is ready when a little placed on a cold plate (from the freezer) sets and you can run your finger through the centre to leave a trail
At this point, if you don't mind the rhubarb jam a little stringy and with bits, place in sterilised jars that have been put in the oven (without lids) for 15 minutes at 120*C/gas mark 2.
Alternatively, you can push the jam through a sieve so you get a smooth creamy consistency minus the stringy bits! Then place in sterilised jars.
Remember, homemade jam also makes a great present. Cover the top with some gingham cloth and tie with a ribbon. This jam lasts for up to one year, kept in a cool dark place. Once opened refrigerate and use within six weeks.
