Rhubarb jam

 

Michelle Thomas’s recipe will have the whole family eager to spread this yummy jam on sandwiches, crumpets, muffins, scones and more!

			Ingredients for one jar 500g rhubarb stems, trimmed 250g strawberries 250g cooking apples 950g castor sugar 2 1/2 tablespoons lemon juice Sugar thermometer (optional)

Method

1. Hull the strawberries, cut the rhubarb stems into inch-long pieces and peel, core and chop the apples.
2. Put the rhubarb stems, strawberries and apples in a large pot with three tablespoons of water.
3. Simmer until the fruit is soft and falling apart.
4. Add the castor sugar gradually and stir until it dissolves, then add the lemon juice.
5. Turn the heat up and boil the jam so it reaches the setting point at 104˚C. You can test this on a sugar thermometer, or simply push a cooled sample with your finger and see if it wrinkles, indicating that it has set.
6. Ladle the mixture into a hot sterilised jar, seal it with a transparent preserve cover and set it aside.
7. When the jam is cold, put the lid on and store it in a cool, dry place away from sunlight.