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 fills 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 know exactly 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, labour 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 plain white one, but decided to give it a go this time and check the result. I think that using jam sugar allows me to use less of it in general, making me feel that I'm making that particular jam a little bit "healthier", but is it as good as the traditional one? Yes, it is!

How to make it...

- 1 kg fresh rhubarb, washed (no need to 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 low/medium heat for about 1 hour, until rhubarb breaks down completely and the apple pieces are soft and mushy. Stir from time to time to prevent sticking to the bottom and burning.
- When the fruit is ready 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 jars and secure the lids. 
- I always put my jars closely together, on a kitchen counter top, cover with thick kitchen towel and I leave them until they have cooled down completely, once they're cold the lid is sealed. After opening keep the jam in the fridge.


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