Even though I've only been about times, I've already got myself a little routine. Must buy items are baby cos lettuce, tomatoes, blue cheese and a piece of brownie. Other items are negotiable, depending on what's in season.
One of the suprise items this time was a lovely looking bunch of rhubarb. I made part of it into a galette, and the other / I used to make my first ever jam.
I was going to say it was as easy as pie, but truthfully it's even easier. I adapted this recipe from taste.com.au to use part of the bunch of rhubarb, and a heap less sugar. I'm not really a jammy person, and would prefer mine on the tart, rather than the sweet side. I had no idea if these adjustments would effect the setting, but it didn't seem to make any difference. I love the way there are only ingredients, and no fancy setting or gelling agents (is that normal for jam? I have no idea!)
Rhubarb Jam recipe
- / bunch trimmed rhubarb, washed, coarsely chopped
- g caster sugar (I used a combination of raw sugar and caster sugar, since I was running low)
- Juice of /- fresh lemon
- tsp vanilla essence
- Combine the rhubarb, sugar, lemon juice and vanilla in a large glass bowl. Cover and set aside to infuse for a few hours or overnight, depending on how patient you are.
- Transfer the rhubarb mixture to a large saucepan. Place over medium-high heat. Bring to the boil. Use a large metal spoon to skim any froth from the surface. Cook, stirring, for - minutes or until the jam jells when tested (see note).
- Spoon the hot jam mixture into clean, dry jars. Seal and invert for minutes. Turn upright and set aside to cool.
- To test if the jam is ready, place teaspoon of the jam on a chilled saucer and place in the freezer for - minutes or until cooled to room temperature. Lightly push the jam with your finger. If the surface wrinkles, it's ready.
- To sterilise glass jars, wash the jar and lid in warm soapy water and rinse. Transfer to a baking tray lined with baking paper and place in oven preheated to °C until dry. Use straight from the oven.
There you go, easy as!!! Next time I would try replacing the lemon juice with orange juice and reducing the sugar even more.
Here's how I enjoyed my first tasting: for breakfast on pancakes with yoghurt and coffee. Mmmmmm.
I've never made scones before, but I'm tempted to learn just so I can taste this jam on a warm scone with cream. Yum!