Rhubarb and apricot jam
Preserved ginger gives this jam an extra special taste.
Makes 6-8 jars depending on size.
450g dried apricots, roughly chopped
1 L water
3kg rhubarb, washed, trimmed and sliced into 1-2 cm lengths
450g preserved ginger, chopped
Soak apricots in water for 2-3 hours.
Place rhubarb and apricots in a heavy-based pan. Simmer for 15-20 minutes or until tender.
Add sugar and crystallised ginger. Bring to the boil, stirring until sugar is dissolved.
Boil until setting point is reached, cool, then pour into hot dry jars and seal.
Tests for setting point
Preserves are ready to place in the jar when they reach the stage of gelling or setting on cooling. Remove preserve from the element while the test is being carried out to stop overcooking occurring. To decide on the setting point, use one or more of the following tests:
Allow some of the preserve to drip from the spoon. When it no longer runs off the spoon in separate streams or drops, but falls as a U-shaped drip, the preserve will set on cooling.
Spoon a little of the preserve onto a cold plate and leave to cool slightly. If the sample forms a skin which wrinkles when the preserve is tipped, or touched with a teaspoon, it will set on cooling.
Adapted from the University of Otago, 1988, booklet, Jams, jellies, pickles and relishes, page 9.
Nutrition Information Panel
|Per Serving [25 ml Serves]|
|- saturated fat||0g|