RHUBARB & STRAWBERRY JAM Traditional Jams & Preserves This combination of flavours will set your taste buds tingling. INGREDIENTS METHOD Makes 2.25kg/5lb 1. Wash the rhubarb and remove any stringy parts. Pat dry and slice into 2.5cm/1in pieces. 500g/1lb 2oz fresh rhubarb Slice the strawberries. Put the fruit into a 700g/1lb 8oz strawberries preserving pan with the lemon juice and 2 tbsp lemon juice butter. Cook over a medium heat for about 10 15g/½ oz unsalted butter minutes, stirring from time to time, until the 2kg/4lb 8oz preserving sugar, warmed. fruit is soft, and the natural juices have started to come out. 2. Add the sugar about 200g/7oz at a time and stir continuously until it has dissolved. 3. Increase the heat and bring the mixture to a rolling boil. Cook and stir for 2-3 minutes Rolling Boil until setting point is reached. Remove from the heat and skim off any foam that has The phrase “rolling boil” refers to a formed. liquid that is boiling rapidly with lots of 4. Ladle the jam into hot, sterilized jars, bubbling. making sure you fill them right to the top. Seal with lids straight away and avoid moving the Jam should be boiling so vigorously jars until they have cooled to help the jam set. that stirring it doesn’t stop the bubbling. Label once cool.
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