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Rhubarb & Apple Jam
Nb persons: 0
Yield: approximately 4 cups
Preparation time:
Total time:
Source:
| 8 cups (680g) | chopped rhubarb |
| 2 large | apples, chopped |
| 1 cup | water |
| 2 1/4 cups | sugar |
| 2 tablespoons | lemon juice |
Combine rhubarb, apple and water in large saucepan, cover, bring to boil, reduce heat, simmer 15 minutes or until fruit is pulpy. Measure mixture; allow 3/4 cup sugar to each cup of fruit. Return rhubarb, sugar and lemon juice to pan. Stir constantly over heat, without boiling, until sugar dissolves (mixture should be no more than 5 cm deep in pan). Bring to boil and boil as rapidly as possible, uncovered, stirring occasionally for about 40 minutes or until jam is thick and pulpy when tested on cold plate. Pour jam into sterilized jars. Makes approximately 4 cups.
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