Rhubarb, Ginger and Star Anise Jam

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
Easy
Special Equipment - preferably a jam thermometer

Ingredients:

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:

Spiced Kiwi and Apple Jam

My jam and preserve making tends to follow a slightly erratic randomness with no fixed rules other than the sugar to fruit ratio and this batch of Spiced Kiwi jam made no exception! My late and beloved Nanny J was a fabulous jam maker and queen of the marmalade and I take pride in keeping her memory alive with my somewhat experimental jam making and hope I can do her memory justice! I sadly have none of her actual jam or marmalade recipes other than a couple of random cookery books with notes and clippings but I hope she is looking down with happiness at my feeble attempts with some pride!

What triggered this particular batch of jam mostly was that I had bought the preserving sugar on a whim, reduced to 50p a bag (how could really I not resist!) and whilst I had offered some to my aunt, she politely declined and it left me with my 4kg of preserving sugar to play with! It was something quite new to me – I am lazy and have always got away with using regular sugar with the odd apple for luck but as the kiwi fruit were packing their bags and about to make their final bid for bin bag freedom, it was time to see if they could make a harmonious match….so other than a brief amount of stirring the pan into the night I really didn’t have much to lose..

It was quite a frugal jam – as well as the sugar being reduced the kiwi also were purchased yellow stickered, weirdly I have found I can’t tolerate kiwi eaten raw anymore – my mouth goes painfully fuzzy but fortunately the jam is edible and doesn’t affect me and I was glad not to have thrown the poor little kiwi away!

Fortunately despite the jam initially smelling slightly overwhelming spicing wise and had me slightly doubting if my brain was wired correctly it was in fact the perfect amount when finished – its fragrant, a little punchy and makes for excellent hot buttered toast or muffins, or crumpets ..or whatever you want to toast or bake really!

 

Here it is adorning my recent batch of Banana Pancakes:

 

Makes 2 standard sized jars

Ingredients

5 kiwi fruit, ripe, peeled and cut into chunks
3 small eating apples, peeled and cored, cut into small chunks
420g preserving sugar
1 tbsp ground cardamom
1 tbsp ground ginger root

Method:

Place everything in a large heavy based saucepan and gently bring to the boil.

 

Then gently simmer for an hour or so, or until the mixture has broken down and thickened nicely. Use a hand blender to reduced to a more smoother jam if preferred.

Pour into the prepared sterilised jars, put the lid on and allow to cool. Store in the fridge once opened and it will keep for a while - mine is still going strong!

 

Easy as that!

 

As my jam used up the sad, neglected Kiwi I am sending this recipe over to Elizabeth's Ktichen Diary No Waste Food Challenge

 

 

 

If you fancy even more jam do check out these fabulous jam recipes:

 

Plum and ginger Jam from Emily's Recipes and Reviews

Prize winning One Punnet Strawberry Jam from FabFood4All

Secret Raspberry Jam from The Crafty Larder

Rhubarb and Ginger Jam from Farmersgirl Kitchen

Blueberry and Chia Jam from Rough Measures

Blackberry Jam from Citrus Spice and all Things Nice
Chilli Jam from Happiness is Homemade
Apricot and Vanilla Jam from Chocolate Log Blog
Speedy 10 minute Strawberry Jam from Little Sunny Kitchen

 



Apple, Rhubarb and Ginger Jam

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!

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!

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.

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*