September 15, 2010

• Apple Rhubarb Jam Made Easy

  Took a basic recipe and made some adaptations,

  • adding spices and extra fruit for texture
  • coring apples only and putting mix with rhubarb through my fruit press ( pectin in the skins )
  • The testing for the setting of the jam is important.

  BUT think it is successful this time.

  Yield 6 cups

  Ingredients

  • 3 cups diced rhubarb
  • 3 cups diced peeled apples
  • 2 cups white sugar
  • 1/2 cup water
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cloves
  •  1 cup of diced fruit or berries e.g. peaches, blueberries, saskatoons, blackberries, cherries
  •  grated peel of one lemon
  • 1 (2 ounce) package dry pectin

  Directions

  1. In a large saucepan mix together the rhubarb, apples, sugar, water, cloves and cinnamon.
     
  2. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft.
     
  3. Add extra cup of fruit, grated lemon peel
     
  4. Stir in the pectin and boil for 5 minutes.
  5. Do jam test: http://www.allaboutyou.com/food/Testing-jam-is-set/v1

     

     Temperature test
     The jam is ready when the temperature registers 105ºC (221ºF) on a sugar thermometer.  Simply immerse the thermometer in the jam shortly before the specified cooking time is completed, keeping it away from the base and the sides of the pan.  Leave in position until the temperature has been reached.  Boil a little longer if necessary.

     Saucer test

  6. Drop a spoonful of the jam on to a chilled saucer and leave to cool slightly.  Push your finger through the jam: if the surface wrinkles, the jam is ready.  Return to the heat and boil a little longer if necessary.

     Flake test
     Using a large wooden spoon, lift a little of the jam out of the pan.  Let it cool slightly then tip the spoon so that the jam drops back into the pan.  If it has been boiled for long enough, drops of the syrup will run together along the edge of the spoon and form flakes which will break off sharply.  Boil a little longer if necessary.

     From Good Housekeeping Complete Book of Preserves

  7. Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude.
     
  8. Store unopened jars in a cool dark place. Refrigerate jam after opening.

  • 2:26 am
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