Rhubarb and nectarine jam
I was disappointed with the nectarine jam I made last year but have found a way to make it more interesting and tasty by adding rhubarb.
Rhubarb plants need plenty of feeding and mine has done well this year so I had enough to preserve. Combining the rhubarb with some nectarines that had been picked too early resulted in a velvety red jam with a touch of tartness.
Ingredients
-750 grams nectarines (choose fruit that is not too ripe)
-2 50 grams rhubarb
-1 kg sugar
-About half a cup of lemon juice
Method
-Put a plate in the freezer for a few hours beforehand (preferably the night before) so it is ready when you want to test for setting point.
-Sterilise your jars and metal lids by heating them in the oven at 120 degrees for about 20 minutes. I usually have them in the oven and turn it on when I am about to start cooking the jam so they have at least half an hour in the heat.
-You will need tongs and a jug or jam funnel to pour and handle the jam and jars.
-Chop nectarines and rhubarb and add to a large saucepan with warmed sugar and lemon juice.
-Boil until the jam is thick and syrupy, when you can then start to test for setting point. The timing varies on the fruit but I found it took about half an hour. During cooking, remove with a slotted spoon any white froth that forms on the top.
-To test for setting point, take the plate from the freezer, tip a dessert spoon of jam onto it and return it to the freezer for 30 seconds. The jam will be ready when you can push your finger through without the liquid immediately flowing into the gap you have made.
-Pour into the sterilised jars.
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Categories: Sauces & condiments | Print this post | |
Tags: Nectarine, Rhubarb |
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Comments (1)
Q.
December 24th, 2009 at 1:36 am
Woah – “suck my radish” – that’s a bold name:)
The rhubarb caught my eye on Tastespotting. Quite possibly one of my FAVORITE things for dessert. Most people don’t even know what it is, let alone like it! This jam sounds heavenly!
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