It was raining today, so what better thing to do than make jam. I took a rhizome from a rhubarb plant growing at my parents place two years ago and did nothing but put it in the soil in my garden. Within 6 months I had enough rhubarb to stew to have on my muesli for breakfast. Now the plant provides continues crop. Today I made some sweet rhubarb jam. This is how I made it:
1. Chopped up 1 kg of rhubarb cut straight out of the garden.
FREE from my garden
2. Sliced up two Fuji apples.
3. Heated up a cup of water with 2 cups of sugar and added the rhubarb and apple. Once the syrup and fruit start boiling turn down the heat.
4. Add finely grated lemon rind and juice.
FREE (off my friend lemon tree)
5. Boil on low until it reduces and is nice and thick (keep stirring so it doesn't stick to the bottom and burn).
6. Chop up 5 pieces of preserved ginger and stir into the jam about 2 minutes before the end off cooking.
7. Pour into sterilised jam jars. Filled five of my small jars.
Total = $1.87 for five jars of yummy jam.
I had it on hot buttered toast with a cup of tea.