Growing up we were spoiled by my
lovely, and sorely missed Nanny J’s home made jams and marmalade's. In fact three years ago today the angels took her under their wings and we all miss her dearly. I have fond
memories of wheeling around a trolley full of heavily reduced strawberries in
order for her to make a giant vat of strawberry jam and over the years I have
made the odd random pickle and jam but too few and far between!
Last month I picked up some reduced rhubarb for 38p in one shop and a bag of
bramley apples for 39p elsewhere and being rather hooked on ginger of late, I decided on a really hot evening to make a batch of jam involving all three ingredients.
Fortunately after much stirring it magically worked and set perfectly with no need for
fancy jam sugars – apple naturally contains high levels of pectin which helps
the jam to set, one less bag to find space for too!
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I am really pleased with the
results, the ginger is not overpowering it just complements the rhubarb flavour
perfectly with a lovely sticky, thick jammy texture. Its great for crumpets and toast!
It proved popular after mentioning it on facebook – my spare jars went very
fast with requests for more! you will all have to wait for the next Rhubarb season I am afraid!
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Ingredients:
440g rhubarb, trimmed and cut to
1cm dice
1 bramley apple, apx 230g,
peeled, cored and into 1 cm dice
390g granulated sugar
260g light soft brown sugar
2 pieces stem ginger, very
finely chopped
Place everything in a large, heavy
based saucepan, add 2 tbsp of water to help get it started. Gently bring almost
to the boil, then reduce heat slightly and simmer for about an hour until you
have a sticky pan full of jam – if using a thermometer you are aiming for 105o
celsius. If desired mash up the apple chunks – I used a potato masher or leave
them whole depending on personal preference.
Pour into your sterilised jars.
Makes 3 jar fuls. Store in a cool place and refridgerate after opening.
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I am sending my lovely jam made with my bargain finds over to this months Credit Crunch munch, held by Elizabeth's Kitchen Diary created by Fuss Free Flavours and Fab Food 4 All
*I place my jars after a good soapy hot wash, in a deep roasting pan full of boiling water and cook them in a hot oven
for about 20 minutes, then very carefully wearing gloves turn onto clean
kitchen paper to drain. Remember to remove any rubber rings first too- they are not too keen on ovens*
I love rhubarb jam and I love apples in jam as they add such a lovely delicate taste, yours with the added ginger sounds gorgeous Anne and I'm not surprised you friends loved it:-) Thank you for entering #creditcruncnmunch:-)
ReplyDeleteThree of my favourite flavours in one jam - looks like heaven!
ReplyDeleteMy mother is a huge rhubarb jam fan, I always forget to make her some of this spread, hopefully I will be a good daughter and make some next year. Love the addition of ginger.
ReplyDeleteI am not surprised this went fast - sounds delicious and another excuse to get my thermometer out again! I'm not too keen on strawberry and raspberry jams so this sounds perfect for me!
ReplyDeleteWhat a beautiful recipe - it's no wonder it was all scoffed right away! Thank you for sharing with Credit Crunch Munch, the round up will be posted shortly.
ReplyDeleteI love rhubarb and ginger jam and can image that the apple adds even more, as well as being a fairly cheap filler to bulk it out. Thanks for sending to Credit Crunch Munch!
ReplyDelete