rhubarb and apple jam
rating:This one came from a minor store cupboard error, I was making rhubarb jam when I realised I had no jam sugar, but did have a couple of cooking apples.
If you want to keep your rhubarb chunky - try not to stir too much, if you want it less lumpy- stir away.
It turned out very tasty and set nicely. Will be making this one again.
770g Rhubarb, trimmed and cut into 2 cm pieces
230g Cooking Apple, roughly chopped
900g sugar
a little water.
Mix the rhubarb with the sugar and leave to stand for a couple of hours/ overnight- this brings out all the juice from the rhubarb.
Slowly bring the rhubarb/sugar mix to the boil.
While you are waiting for the rhubarb to heat, cook the apples in a separate pan with a small amount of water.
When the apples are all mushy and the rhubarb boiling add to the rhubarb and stir in. Turn down the heat and simmer the mix for a wee while (5-10 mins) before testing for setting point. Keep simmering until it reaches setting point.
Once setting point has been reached (if the surface of a cooled splodge on a plate wrinkles when you try and move it) pot into hot sterilised jars.
