### Easy Apple Rhubarb Jam Recipe: A Sweet Tarte Tatin Twist
Apple rhubarb jam is a delightful blend of sweet apples and tart rhubarb, perfect for topping toast or serving as an accompaniment to cheese boards. This simple recipe ensures you can enjoy the best homemade jam in just a few steps.
#### Ingredients:
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 4 large apples (preferably Granny Smith), peeled and cored, sliced thinly
- 3 cups granulated sugar
- 1 lemon, juiced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon fresh ginger, grated
- 1 package of pectin
#### Equipment:
- Large saucepan
- Ladle
- Clean jars with lids and bands (sterilized if possible)
- Small funnel
- Metal spoon for stirring
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### Step-by-Step Instructions:
**Step 1: Prepare the Rhubarb and Apples**
1. **Wash and Cut**: Begin by washing your rhubarb thoroughly to remove any dirt or debris. Cut it into 1-inch pieces.
2. **Peel, Core, and Slice Apples**: Peel and core your apples, then slice them thinly.
**Step 2: Combine Ingredients in the Saucepan**
1. **Mix Rhubarb and Apples**: In a large saucepan, combine the rhubarb and apple slices with lemon juice.
2. **Add Seasonings**: Stir in cinnamon, salt, and grated ginger for added flavor.
**Step 3: Add Sugar and Pectin**
1. **Incorporate Sugar**: Gradually add sugar to the fruit mixture, stirring until it dissolves completely.
2. **Stir in Pectin**: Once the sugar is fully dissolved, stir in a packet of pectin for setting the jam.
**Step 4: Cook the Jam**
1. **Bring to Boil**: Place the saucepan on medium-high heat and bring the mixture to a boil.
2. **Reduce Heat**: Once boiling, reduce the heat to low and let it simmer gently while stirring occasionally.
**Step 5: Check for Setting Point**
1. **Test for Doneness**: Use a candy thermometer to check if the jam has reached 220°F (104°C). Alternatively, place a small amount of jam onto a chilled plate; when it wrinkles slightly upon cooling, it’s ready.
2. **Remove from Heat**: As soon as it reaches the desired setting point, remove the saucepan from heat.
**Step 6: Bottle the Jam**
1. **Fill Jars**: Using a clean funnel, fill sterilized jars with hot jam to about 1/4 inch from the top.
2. **Seal Properly**: Wipe down the rims of the jars and seal them tightly with lids and bands. Process in boiling water for an additional 5 minutes if desired.
**Step 7: Store Your Jam**
1. **Let Cool**: Allow the jars to cool at room temperature before storing in a cool, dark place.
2. **Label Jars**: Label your homemade apple rhubarb jam with the date and ingredients used.
Enjoy this easy apple rhubarb jam on toast or savor it as a delicious spread over biscuits! This recipe is perfect for beginners and seasoned cooks alike, offering a sweet and tangy treat that will surely become a favorite in any pantry.