Apple Rhubarb Jam

  • 5 cups chopped rhubarb
  • 5 cups apples, peeled, cored and roughly chopped
  • 2 cups sugar
  • Juice of one large lemon

Put 3-4 spoons in the freezer for your jam test later on.

Also, when making jam, try not to fill the pot more than 1-2 inches from the bottom of the pan. Jam needs room to bubble up while it cooks so the water can evaporate.

Bring rhubarb, apples, sugar and lemon to a boil, then reduce to medium and cook for 15-20 minutes, or until fruit is soft. Use a stick blender midway through to chop up the fruit a little, making sure to leave lots of big chunks for texture,

Then, when the fruit is cooked and the foam has subsided, scoop up some jam on one of the frozen spoons and put it in the freezer for 3-4 minutes. If the jam is still too runny, just keep cooking it and doing the frozen spoon test until the jam sets.

Ladle into sterilized jars, top with lids, then process jars in a hot water bath for 10 minutes, making sure the jars are covered by least 2 inches of water.

BTW: For great jam-making tips, see this wonderful article.

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