380 gm rhubarb (chopped or diced)
380 gm apples (peeled, cored and diced
250 gm white sugar
1/2 cup water
1 tbsp ground cinnamon
2 tbsp lemon Juice
1 package dry pectin or seeds and chopped skin of 1 lemon wrapped in cheese cloth
When crisp air makes its return during the fall and summer, it is the perfect time for enjoying buttermilk biscuits topped with a sweet and delicious serving of apple and rhubarb jam.
Using two of the most delicious fruits of the chilly season, this jam is one of the easiest recipes to make. You can prepare a large batch at one time that can last you throughout the season.
This recipe will prepare a sweet jam that you can use to make other deserts, or enjoy by itself for breakfast spread over toast.
Both apples and rhubarbs contain a rich source of various nutrients that are beneficial for health. Combining the two ingredients, the jam has nutrients like: vitamin K, vitamin B, vitamin C, B complex vitamins, potassium, manganese, magnesium, folate and other minerals.
How to Make Easy Apple and Rhubarb Jam
Note - To sterilise the jam jars: put clean jars in the bath filling each with the hot water, add the lids in too and process them in a bath of hot, simmering water for at least ten minutes. Take them out when ready to use.