Easy Apple and Rhubarb Jam
rhubarb (chopped or diced)
apples (peeled, cored and diced
dry pectin or seeds and chopped skin of 1 lemon wrapped in cheese cloth
How to Make Easy Apple and Rhubarb Jam
- Add chopped rhubarb, diced apples, lemon juice and sugar in a large bowl, cover and leave aside for at least 1 hour to infuse the flavours.
- Transfer the fruits into a heavy bottomed sauce pan, add the cinnamon, water and dried or natural lemon pectin.
- Heat the fruit mixture over a medium-high flame until it comes up to a boil, then let it simmer for approximately 20 more minutes or until it reaches a sticky, jammy consistency and the rhubarb and apples are soft and have broken down.
- Use a fork to gently mash down the pieces of the apples and rhubarb, leaving a few small chunks.
- If you have used the lemon pectin, then remove the cheesecloth with the seeds and lemon peels.
- Pour the jam into warm, sterilised jars nearly to the top, wipe the rims with a cloth or paper towel, seal with lids and immediately turn upside down to create vacuum. Store the jars in a cool, dark place.
- After you have opened a jar to use the jam, refrigerate it.
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.
- Did you know that rhubarb is actually a vegetable and not a fruit? But despite it being a veggie botanically, the US Customs Court in 1947 defined it as a fruit based on its consumption. Till this day it is commonly and legally known as a fruit.