Heat the rhubarb pieces and apple cubes with preserving sugar, star anise, cinnamon and vanilla in a clean saucepan and bring to the boil briefly.
Add citric acid and sugar to taste and bring to the boil again briefly (do a gelling test!). Keep hot until bottling, stirring the jam again and again.
Use a stirring rod to carefully chop the rhubarb, the apple cubes should remain whole.
Fill clean jars to within 2 cm of the rim, if possible without dirtying the rim.
Briefly rinse the lids with brandy, drain and screw onto the hot jars. Cool slowly under a blanket, making sure all lids ‘pop’.
Apply labels to the jars.
Related Recipes:
Steamed Cherry Compote with AmarettoFor the cherry compote, wash and pit sour cherries, reserving the juice. Layer cherries in hot rinsed...
Pickled Rhubarb with Burnt Vanilla CreamPickled rhubarb: Thinly remove the peel from the rhubarb. Grate the peel from the citrus fruit or possibly...
Strawberry Rhubarb Soup with ChampagnePeel the washed rhubarb and cut into pieces about 3cm long. Gently simmer the rhubarb peelings with the...
Rhubarb Pie with MeringueA simple but delicious cake recipe: 1: Knead butter, sugar + salt together, then mix in egg yolks u. with the...
Rhubarb TartletFor the dough, whisk flour with baking powder, sift into a wide bowl, add egg, vanilla sugar, sugar and butter...
Rhubarb ChutneyFor the rhubarb chutney, peel the rhubarb and cut into small pieces, peel and core the apple and also cut into...
Rhubarb Orange TartFor the rhubarb orange tart, first sift flour and powdered sugar for the dough. Knead with salt and butter to...
Autumn Dessert with Red Wine PearsFor the autumn dessert with red wine pears, preheat the oven to 180 degrees. For the cinnamon cookies, mix the...
Curd Crumble Cake with RhubarbA simple but delicious cake recipe: Rhubarb topping: Clean and rinse the rhubarb. Cut into pieces and mix with...
Piccalilli, English Mustard Vegetables1. rinse vegetables, clean and divide into pieces the size of a game cube. Peel pearl onions. Brush cornichons...