Rhubarb and apple jam

Submitted by: Ken Rippengale

The first fruit (I know its a vegetable but try serving it instead of brussel sprouts, with the Sunday roast!) available to the gardener is the humble rhubarb, the majority of allotments comes with a large clump ( I believe it's an old Sussex custom). early rhubarb is used in this jam. As rhubarb has no pectin, it has to be mixed with a high content fruit, in this case cooking apples. If preferred add ginger for extra taste. This is also the cheapest jam to make.

Start by preparing the jars. Wash in hot water to which has been added a drop of washing up liquid, rinse under a running tap, leave to drain. place in oven on tray, set to lowest setting. Place ingredients and water in pan. Place apples and lemon peelings in square of muslin place in pan. Bring to boil, turn down heat and simmer until tender.

Remove muslin bag. Add sugar stir in. Bring to rolling boil, approx 10 - 15 minutes, test for set using the cold plate method. Pot, cover and label.