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Rhubarb Apricot Jam
Oh boy is this good! And if you grow rhubarb it is the most delicious way to use up that glut that happens about now. The flavour combination of rhubarb and apricots is not something I would have ever thought of but it just works.
I found the recipe on a Facebook post and honestly, it was meant to be, I'd just harvested a huge bunch of rhubarb and was wondering what to do with it.
I used canned apricots because that's what I had. Fresh apricots aren't in season here yet, and when they are they are usually beyond my budget, especially if I am going to use about 500 grams just in jam. But the canned apricots in juice worked.
It is a bit of a process. Nothing complicated, but done in definite steps, starting with letting the fruit and sugar macerate overnight before cooking. That really took all of five minutes to cut the rhubarb and apricots, put them in a bowl and stir through the sugar.
Next morning I gathered my jars, made sure they were all clean and put them in the oven to sterilise. I like the oven method because I am sure the jars are hot when I'm adding the hot jam to them. Remember, hot jam into hot jars to avoid thermal shock and exploding jars of boiling jam. That's not something anyone wants to experience, or clean up.
So while the jars were in the oven, and the lids were in a bowl of boiling water, the fruit and sugar went into my big stock pot along with three cups boiling water. And then it was stirring time. Once the mixture came to a boil, I turned the heat down a little, just enough to keep it at a rolling boil, and kept stirring. You need to stir to stop it sticking and burning. Keep that jam moving!
Once it reaches setting point (which for jam is 104.5 degrees Celsius) turn the heat off, but keep stirring for a couple of minutes. Let the jam sit for 10 minutes to cool slightly then pour into hot, sterilised jars and seal immediately. Let the jam sit for 24 hours so it cools and seals. Once the jam is sealed, wash the jars in hot soapy water to get rid of any stickiness, label and put away.
I found the recipe on a Facebook post and honestly, it was meant to be, I'd just harvested a huge bunch of rhubarb and was wondering what to do with it.
I used canned apricots because that's what I had. Fresh apricots aren't in season here yet, and when they are they are usually beyond my budget, especially if I am going to use about 500 grams just in jam. But the canned apricots in juice worked.
It is a bit of a process. Nothing complicated, but done in definite steps, starting with letting the fruit and sugar macerate overnight before cooking. That really took all of five minutes to cut the rhubarb and apricots, put them in a bowl and stir through the sugar.
Next morning I gathered my jars, made sure they were all clean and put them in the oven to sterilise. I like the oven method because I am sure the jars are hot when I'm adding the hot jam to them. Remember, hot jam into hot jars to avoid thermal shock and exploding jars of boiling jam. That's not something anyone wants to experience, or clean up.
So while the jars were in the oven, and the lids were in a bowl of boiling water, the fruit and sugar went into my big stock pot along with three cups boiling water. And then it was stirring time. Once the mixture came to a boil, I turned the heat down a little, just enough to keep it at a rolling boil, and kept stirring. You need to stir to stop it sticking and burning. Keep that jam moving!
Once it reaches setting point (which for jam is 104.5 degrees Celsius) turn the heat off, but keep stirring for a couple of minutes. Let the jam sit for 10 minutes to cool slightly then pour into hot, sterilised jars and seal immediately. Let the jam sit for 24 hours so it cools and seals. Once the jam is sealed, wash the jars in hot soapy water to get rid of any stickiness, label and put away.
Rhubarb Apricot Jam
Ingredients:
500g apricots (weight with stones removed)
1.4kg rhubarb
2kg sugar
3 cups boiling water
Method:
Chop the apricots and rhubarb. Stir in sugar and leave to sit overnight. Next morning add to a large pot, add boiling water and bring to a boil, stirring constantly. Turn heat down to medium to maintain a rolling boil. Cook until jam reaches setting point, stirring often, about 25 minutes. Et cool 10 minutes then pour into hot, sterilised jars. Seal and set aside to cool for 24 hours. Wash jars, label, and put away to enjoy.
This jam is delicious. It's so good that I've added it to the hamper list, but this first batch is definitely going onto the pantry shelf for us to enjoy.
Cost wise it wasn't expensive, but the rhubarb came from the garden, and the apricots were bought from Food Factory Sales as seconds, so they weren't expensive at $2. The total cost for me to make this jam was $4.29 and it made XXXXXX jars.
If you try this jam, let me know what you think!
Ingredients:
500g apricots (weight with stones removed)
1.4kg rhubarb
2kg sugar
3 cups boiling water
Method:
Chop the apricots and rhubarb. Stir in sugar and leave to sit overnight. Next morning add to a large pot, add boiling water and bring to a boil, stirring constantly. Turn heat down to medium to maintain a rolling boil. Cook until jam reaches setting point, stirring often, about 25 minutes. Et cool 10 minutes then pour into hot, sterilised jars. Seal and set aside to cool for 24 hours. Wash jars, label, and put away to enjoy.
This jam is delicious. It's so good that I've added it to the hamper list, but this first batch is definitely going onto the pantry shelf for us to enjoy.
Cost wise it wasn't expensive, but the rhubarb came from the garden, and the apricots were bought from Food Factory Sales as seconds, so they weren't expensive at $2. The total cost for me to make this jam was $4.29 and it made XXXXXX jars.
If you try this jam, let me know what you think!