Garden Fruit Jam

The garden is producing lots of rhubarb.

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And lots of berries.

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So I’m going to try my hand at making jam with it. Rhubarb and ginger jam is one of my favourites, so that will be one, with a generic summer berry jam for the other.

I ended up with twice the amount of rhubarb needed, so I’ve had to dig some pectin out of the cupboard as I only had two bags of jam sugar.

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Oh and I nearly forgot the ginger!

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Then it’s just mixing everything together. Sounds easy, but the bowls are full and things kept escaping.

SAMSUNG CAMERA PICTURESThese get covered and left for a few hours, with occasional stirring, before cooking.

To cook they get gentle heat to dissolve the sugar.

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Then brought to the boil, the berries for five to 10 minutes, the rhubarb 10-15.

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Then it’s time to test on a cold plate to see if they wrinkle – is this wrinkling?

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Unconvinced by my wrinkling I gave them both extra time, and also decided to blend the rhubarb one a bit as there were pretty huge pieces in there that would have made spreading impossible.

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The wrinkling didn’t seem to get much more defined, but they’d both had nearly double their supposed times, so I decided they were done, and put them into sterilised jars.

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Time will tell if they set up properly.

Look out for the berry jam in an upcoming ‘ultimate homemade PB&J sandwich’ in which I’ll be making my own nut butter and sourdough bread!

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