Rhubarb and Apple Jam

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Rhubarb and Apple Jam

 

 

8 cups chopped rhubarb

2 large apples, chopped

1 cup water

2 1/4 cups sugar, approximately

8 teaspoons lemon juice

 

 

1. Combine rhubarb, apples and water in large saucepan or boiler,

cover, bring to boil, reduce heat, simmer 15 minutes (or microwave in

shallow dish, covered, on HIGH for about 10 minutes) or until fruit is

pulpy.

 

2. Measure mixture; allow 3/4 cup sugar to each cup of mixture.

 

3. Return rhubarb mixture, sugar and lemon juice to pan. Stir

constantly over heat, without boiling, until sugar is dissolved

(mixture should not be more than 5 cm (2 " ) deep). Bring to boil, boil

as rapidly as possible, uncovered, without stirring, for about 40

minutes (or microwave on HIGH for about 30 minutes), stirring

occasionally or until mixture is thick and pulpy when tested on a cold

saucer.

 

4. Pour mixture into hot sterilised jars; seal when cold.

 

 

Makes about 4 cups.