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Rhubarb & Apple Jam
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Yield: approximately 4 cups and keeps up to 12 months
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| 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 pan, cover and bring to boil. Reduce heat, simmer 15 minutes or until fruit is pulpy. Measure fruit mixture and allow 3/4 cup sugar to each cup of fruit. Return rhubarb, sugar and lemon juice to pan. Stir constantly without boiling until sugar dissolves. Bring to boil, boil as rapidly as possible, uncovered, stirring occasionally for 40 minutes or until jam is thick and pulpy when tested on cold plate. Pour jam into sterilized jars and seal. Makes approximately 4 cups and keeps up to 12 months.
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