Apples are free from a neighbour but are not bramleys. Rhubarb we have plenty of but maybe a bit tough at this time of the year. Is it feasible that I could make a reasonable jam from these? Would I need pectin? Any SIMPLE recipes would be much appreciated. LOL Gail.
Quote from: queenbee on September 11, 2011, 23:36:49
Apples are free from a neighbour but are not bramleys. Rhubarb we have plenty of but maybe a bit tough at this time of the year. Is it feasible that I could make a reasonable jam from these? Would I need pectin? Any SIMPLE recipes would be much appreciated. LOL Gail.
Hi Gail,
I can't see why not, you shouldn't need extra pectin as apples have a lot in them, however, if you are worried use jam sugar.
Good luck and let us know how you get on. :)
When making rhubarb jam, I use apples to help set the rhubarb. But, I don't like lumps of apple in the rhubarb jam, so I make sure that the apple type is one that will pulp up easily. For example, Discovery go nice and frothy when cooked, but Granny Smith hold their shape too well to use.
I chop up the apple and microwave it with a little fresh lemon juice, then use a stick blender to make sure there are no lumps in the apple, and only then add it to the rhubarb. I find that it doesn't really matter whether you use cooking apples or dessert apples in rhubarb jam.