Pink Lady Apple, Rhubarb and Cinnamon Jam

June 25th, 2009

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When making jams, or anything really, it’s important to use fruits that are in season. This is both due to a better taste, but also reduced costs. So whist deciding to make my first ever jam, I checked on the fruits in season in Australia in June.

Two that caught my eye were pink lady apples (which I had accidentally bought a lot of, due to low prices) and rhubarb, which I don’t cook with often. I also thought it would be a very different jam to make, sort of emulating an apple and rhubarb pie.

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For those who don’t like an extremely sweet jam, try this one, as it is a little on the tart side. For those who like a sweet jam, feel free to add another 200-400g sugar whilst cooking. I also didn’t realise how the fruit would act when cooking, I found the rhubarb fell apart quite quickly, whereas the apples held their shape quite well, making this a chunky jam. It could have easily been blended up at the end, or the apple pieces made a lot smaller for someone who likes a smooth jam.

I’m now looking forward to trying some new combinations and am (not so) patiently waiting for strawberries to come into season and be a reasonable price… or even more waiting for our strawberry plants to start bearing good fruit, now that they are off our balcony and can get proper sunlight.

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Pink Lady Apple, Rhubarb and Cinnamon Jam
Makes: 2 x 500-600g jars

380g Rhubarb, diced
400g Pink Lady apples, diced quite small
400g sugar (or more if you like it sweeter)
120ml water
1 teaspoon ground cinnamon
½ packet (25g) JamSetta (this is a pectin based Jam setting product that can be bought in Australian supermarkets – other people may need to test out jam setting sugar or other pectin products)

Place rhubarb, apple, sugar, cinnamon and water in a very large saucepan.

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Bring to the boil, reduce heat and simmer for 40 minutes.

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Add Jamsetta and bring to the boil, cook for 5 minutes (be careful as the jam starts to spit out of the pot). Pour into warm sterilised jars. (See here on good tips to sterilise jars). Make sure both the jam and jars are hot.

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13 Comments

  1. shez says:

    I like a bit of tartness in my jams too. Looks like it set really really well (and I love what you’ve done with the labels. Very cute!)

  2. It’s such a gorgeous pink! I love the way it’s chunky too.

  3. parita says:

    Jam looks delicious! i love the color!

  4. Steph says:

    I love the colour it turns from the rhubarb! Sounds like a combination of flavours that would work together perfectly. Those are adorable jam jars by the way, very cute 🙂

  5. Great minds think alike! I just made a jam the other day. What a great sounding combination too 🙂

  6. Anh says:

    Oh strange. I made jam with apples and rhubarb the other day as well! 🙂 I love the color of the jam you have. Fabulous!

  7. Rosa says:

    Great job! That tart looks delicious and I love that jam!

    Cheers,

    Rosa

  8. Cute labels. I’m in love with food packaging right now! 🙂

  9. Anita says:

    Hi Shez – Thanks!! It did set quite well, but I would process it next time.

    Hi Arwen – Thanks, it is a pretty pink

    Hi Parita – Thanks 🙂

    Hi Steph – The rhubard really did make it look pretty.

    Hi Lorraine – Hehhe, I think a lot of Daring Bakers made jam in June 😛

    Hi Anh – Very cool!

    Hi Rosa – Thanks heaps.

    Hi Julia – Thanks, I tried to make the jars look sort of homely. 🙂

  10. kate says:

    how much cinnamon? It is not listed in ingredients, but is mentioned in the heading…..

  11. Anita says:

    Hi Kate – Whoops! Sorry, can’t believe I left it out! Feel free to add more cinnamon if you like, but 1 teaspoon is quite subtle and nice. Thanks for visiting!! 🙂

  12. Andrea Sinclair says:

    Just made a double batch – so yummy. I didn’t have enough rhubarb, so I just used more pink lady apples to get the right quantity of fruit. Thank you so much for this lovely recipe!

  13. Sarah says:

    Great recipe! I’ve made it three times now, first for myself, and twice recently to put jars into Xmas hampers for family. Each time it has been a resounding success (except that the second time my damn candy thermometer broke in the mix, leaving glass shards through it. A major disappointment as I think that was my best jam batch so far, but it had to be discarded. Not the fault of the recipe though!). Anyway, just wanted to say thank you for sharing this great recipe – it’s fantastic to find a jam that is easy to make and not sickly sweet.

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