By Cookery Nation
Ah, rhubarb jam. A fantastic combination of sweet and tart.
I love rhubarb jam but I only have a few rhubarb plants. Certainly not enough to fill my pantry with jars of jam.
Instead of just letting them wilt away, I make small batches of rhubarb jam. The nice thing is that there is no need for pectin, or canning.
The secret here is the apple. It adds enough natural pectin to create a nice thick jam, without making it taste like apple jam.
This recipe is actually very versatile. It can be used to add a flavour punch to many sweet and savoury dishes.
- Add a dollop to vanilla ice cream
- Use when cooking chicken or pork
- Add to vanilla ice cream mixture when making your own ice cream
- Add to smoothies
This recipe calls for Apple Pie Spice which you can buy or make yourself. We recommend making a large batch of Apple Pie Spice and use it in recipes calling for cinnamon. It is so much better. We have provided a recipe for it in our profile.0.0 stars based on
Yield: 20 servings
apple pie spice mix,
1. Get a clean food processor bowl
2. Add sliced rhubarb
3. Add small, peeled, diced apple
4. Blend well
5. Transfer rhubarb mixture to saucepan
6. Add white sugar
7. Add vanilla extract
8. Add apple pie spice mix
9. Boil briefly while stirring occasionally
10. Simmer gently until thickened while stirring occasionally
11. Let cool until completely cool
12. Transfer jam to empty jar
13. Store in fridge