Apple And Rhubarb Jam
Apple And Rhubarb Jam
INGREDIENTS
3 lb (1.36 kg) Cooking Apples
1 lb (0.45 kg) of Rhubarb
1/4 pint (140 ml) Water
5 lb (2.3 kg) of sugar
1 Bottle of Certo
METHOD
- Peel and core the apples, cut into small pieces, and cook in a saucepan with the water.
- Wash the rhubarb and slice finely but do not peel.
- Measure 2 lbs prepared apples and juice into a preserving pan, add the sugar and rhubarb, mix well.
- Heat slowly, stirring occasionally, until the sugar has dissolved.
- Bring to a full rolling boil and boil rapidly for 3 minutes.
- Remove from the heat, stir in the Certo and skim if necessary.
- Pot and cover in the usual way.
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