Ok so I pulled the last of the rhubarb out of the garden this week in preparation for whatever I’m planting next – no idea! Excited though for whatever that may be. And so to the jam. Another dead simple, really takes- not- much- time- at- all recipe and totally delicious. Im quite new to jamming so I’m eternally surprised at these great results. Have a go…
Makes 5 x 250ml jars
1.125 kg trimmed and washed rhubarb, sliced into 1cm lengths
375g Granny Smith apples (roughly 2 medium), peeled, cored, roughly chopped
2 lemons, juiced
750g caster sugar
Put the rhubarb, apple, lemon juice and water in a saucepan and bring to the boil. Reduce the heat and simmer until the fruit is completely soft and really falling apart. Add the caster sugar and return to the boil, stirring continually. Keep cooking until you reach setting point (see my recipe for mandarin marmalade for instructions).
Pour into hot, sterilised jars and seal. Enjoy on your toast, muffin, bagel, scone or spoonfuls straight into your mouth!
I’ll be leaving the jam jars behind for a burst and creating a coconutty curry of beef brisket this weekend for friends – also recipe testing for an upcoming event in September at Mongrel Vineyard in Mudgee as part of the Food and Wine Festival. Good times!