Saturday, July 19, 2014

Rhubarb & apple jam...

Summer is the season of putting things in jars. It's that time of the year with the abundance of fresh fruit and vegetables. Personally I love the whole process of preserving food in jars. I love chopping and simmering (usually fruit) on top of the stove. I love the sweet, fruity smell that fill my kitchen and the rest of the house. And I simply can't wait to try and see what will be the result of the fruit combination I made that time. Apart from the obvious - that you save money when you make your own jam, chutneys etc. and the fact that you exactly know what you're eating (no colourants, E-ingredients and unnecessary ingredients in your preserves) I simply like the feeling of accomplishment! :) I like the look of my cupboard shelf and the knowledge  - Yes, I made all that! All home made and natural, labor of love!
This time it was rhubarb - which again I was fortunate enough to get a bag full for free! I normally don't use jam sugar and stick to the caster one, but decided to give it a go. I think that using jam sugar allows me to use less sugar in general, making me feel that I'm making that particular jam a little bit "healthier" ;)





How to make it...


Ingredients:
- 1 kg fresh rhubarb, washed (do not dry) and roughly chopped
- 3 apples, pealed, cored and finely diced
- 500 g jam sugar (sugar with added pectin)

Put your chopped rhubarb and diced apple into a big heavy-bottom pot with a lid, cover and simmer on a medium heat for about 1 hour, until rhubarb breaks down completely. When the rhubarb turned into a proper "mush" add the jam sugar and follow the instructions on the packet (mine called for bringing the whole thing to a vigorous boil and boiling it for 4 minutes, not a minute more!, stirring constantly). Transfer your jam into sterilized jams and secure. I always put my jars up side down and I leave them in that position until they cooled down completely, once turned right side up the lid is sealed. After opening keep the jam in the fridge.


Smacznego!


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Pozdrawiam, Anula.