Rhubarb and Apple Jam
Rhubarb and Apple jam is a rich rosy rhubarb jam dotted with chunks of soft sweet apple. Delicious on hot crusty toast or on a warm scone.
Servings: 2 Medium 0.5L Kilner jars
Calories:
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Alter quantities (metric only) 2 Medium 0.5L Kilner jars
Here's what you'll need...
- Small plate or sugar thermometer
- Heavy based, very large, wide saucepan
- Sterilised jars
- Ladle
Ingredients you'll need...
- 1 kg rhubarb trimmed, washed and cut into 3 inch pieces
- 100 ml water
- 1 kg jam sugar
- ½ teaspoon ground cinnamon
- 250 g Bramley cooking apples chopped weight (about 2 medium apples)
Here's what we do...
- Place a small plate into your freezer to chill (if not using a sugar thermometer).
- Add your rhubarb, water and sugar to your large pan and mix thoroughly so that all of the sugar is soaked through.
- Set aside and leave to continue to soak through and infuse for 10 minutes.
- Peel, core and chop your apples into small cubes of about 2cm.
- Add your apple and cinnamon to your rhubarb and mix in.
- Heat on a medium heat, stirring constantly, until the sugar granules have all dissolved (this can take 20-30 minutes). Make sure you scrape the sugar in from the sides of the pan.
- When the sugar grains can no longer be seen (check the bottom of the pan to check that none are visible) turn up the heat to medium-high and bring to boiling point.
- Once your jam is at boiling turn back down to a medium-high heat and simmer, stirring constantly for 15 minutes.
- Reduce the heat to medium and leave to simmer, stirring frequently so that your jam doesn't burn on the base of the pan, for another 15 minutes OR until the jam starts to reduce and thicken.
- When you see your jam start to reduce and thicken test it with a sugar thermometer. Once it reaches 105°C remove it from the heat. Or take your plate from the freezer and pop a blob of jam on it (remove your pan of jam from the heat whilst you so this, so that it doesn't continue to cook). Leave it for 1 minute and then give it a nudge to see it has a jammy consistency and if the skin on the top wrinkles a little. If it does the jam is ready, If not then return the pan to the heat but keep testing every 2 minutes as it will easily caramelise if you leave it too long.
- Leave your jam to cool for about 15 minutes and then fill your hot sterilised jars to the top. Give the jar a tap on the counter top to release any air bubbles and wipe the rims with a clean cloth before sealing.