As with most of my jams, this particular beast was made on an unplanned whim, after finding a packet of gloriously pink Yorkshire rhubarb reduced to a pound, then being super busy over the weekend it kinda got forgotten… and then I picked up 4 bramley apples a few days later for a mere 25p I just knew it had to be jam time! My previous batch of Rhubarb jam, involving ginger was really quite delicious and well received but I fancied a twist this time and a few weeks ago I bought, also on a fairly random whim a bag of Star Anise, which are gorgeously scented dark little star like spices, think Chinese 5 spice, then as the name suggests, Aniseed but not quite into liquorice territory.
Its a fairly thick jam - possibly a little too thick in after thought but that is some of my inexperience of using preserving sugar! I am still ploughing through some of the 4kg I bought of it last year reduced to clear!
Makes 3 medium sized jars
Special Equipment - preferably a jam thermometer
560g preserving sugar
300g diced rhubarb
One large bramley apple
2 balls stem ginger
2 star anise
Peel and dice the apple into small chunks. Dice the rhubarb into 1 cm chunks. Finely chop the ginger.
Place everything in a large, heavy based saucepan, cover and bring to a gentle boil, then simmer for 30 minutes or until it reaches a temperature of 105o, stirring occasionally.
Remove from the heat, dig out the star anise and blend too make a smoother jam, if required.
Pour into sterilised jars and seal. I use wax paper discs but its honestly not the end of the world if you don't have any. Keep refrigerated on opening.
Overall it was a mixed result - me and the boyfriend really liked the flavour, though the star anise was confusing to my dad and not for him, though that in itself was a bonus as it made me feel less guilty as I didn't have a jar to spare for him, as one was promised to my boss (returned in her jar which had her marmalade in to me last time) and as you will notice on one of the jars - its already promised to my auntie!
Just in the nick of time I am sending my jam into The Great British Rhubarb Round-Up from Farmersgirl Kitchen and Lavender & Lovage: