Rhubarb, Strawberry and Apple Jam
Rosy and old fashioned, this is the jam that a storybook grandmother would make. It's not too sweet and is perfect on hot buttered toast, sponge cakes, scones or even in a milkshake! Give this simple, foolproof recipe a try this weekend.
Ingredients 6
1 bunch rhubarb, washed, trimmed, cut into 3cm lengths
500 g apples, peeled, cored, cut into small pieces
500 g strawberries, stems removed, cut in half or thirds
2 cups water
2 lemons, zested and juiced
1 kg caster sugar
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Method 5
Prepare your fruits (, , and ) and combine in a medium-sized pot with the and . Tie any spices you are using into a square of muslin or a clean chux and add to the pot. Place over low heat and gently cook until the fruit is very soft, almost like a thick purée.
Take off the heat and add and and stir until sugar is completely dissolved. Bring back up to a simmer and gently boil until setting point is reached, stirring occasionally to prevent burning. Remove from the heat when testing for setting point.
While the jam is cooking give your jars a hot soapy wash and rinse or put them through the dishwasher. Preheat oven to 110 degrees. Put jars in the oven about 15 minutes before the jam has finished cooking.Lids can go into a pot with water and boiled for 5 minutes. Then allow to air dry or dry with a clean paper towel or cloth. Carefully take jars out of the oven using sterilised tongs and place on the bench. Let cool for a minute or two.
Carefully ladle hot jam into hot jars, wipe the rim of the jars with a clean paper towel and seal immediately. Leave to cool. Check the lid for the correct seal and then store in a cool, dark place for up to 12 months. If you want to extend the shelf life to 2 years, heat process for 10 minutes.
To Heat Process
Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 10 minutes Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the bench top and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years. If you have concerns about the seal of any of your jars, store them in the fridge and use their contents within a month.
Cornersmith's tips
If you want to extend the shelf life to 2 years, heat process for 10 minutes.
