My friend Jacquie (who I hadn’t seen in person for over 30 years) recently dropped off a big bag of rhubarb at my door. It was absolutely lovely to see her again at a distance and to receive the gift of rhubarb. Infact, I’m doing quite well because Olly, her husband (who I also hadn’t seen for over 30 years) dropped off 3 raspberry canes for my garden last month too. Needless to say, when it is safe to visit in a month or two (or three) it will be great to catch up with them properly and bring reciprocal goodies in return!

The very next day I set to work on making a rhubarb and apple jam (with a cup full of frozen berries thrown in for good measure). Using a standard recipe from the Ministry of Foods ‘Jams and Jellies’ leaflet I substituted one of the main ingredients (in this case elderberries for rhubarb) and that was pretty much that.

Maincrop Rhubarb often has stringy bits in it, you’ll see what I mean when you cut the end. Simply lift the strings and pull down the stalk to remove them. I removed some of mine not all. Everything was fine..

As always, jam with rhubarb is delicious. To me, it is synonymous with an English wartime kitchen garden. As I enjoyed some fresh homemade bread slathered with the jam after taking the main photos today, it somehow fit perfectly into a warm sunny afternoon. Despite being in the town centre, my garden backs onto ‘Queens Park’ in Swindon (where I now live) and I am lucky to have robins, blue tits, wrens, magpies, squirrels, bees and butterflies visiting daily and several curiously watched and hovered as I sat back quietly enjoying the simplicity and taste of bread and jam.

Hope you really enjoy this recipe.

C xxx

Ingredients

• 2 lbs rhubarb
• 2 lbs Bramley apples (any type will do but cooking is best)
• 1 cup of mixed wild berries (blackberry, elderberry, blackcurrants or frozen mixed berries, whatever your favourite is!)
• 3 lbs of sugar

Method

1. Wash and peel apples and cut into chunks.
2. Wash and string (where necessary) the rhubarb and chop into chunks, cover in all the sugar, mix and set aside for 30 minutes to bring out the juice.
3. Put the sugar-coated rhubarb, rhubarb juice and apple chunks in a preserving pan (or similar) and simmer gently (add a little water if necessary) stirring slowly until soft (about 5-10 mins).
4. Add the berries, bring to the boil and simmer, stirring slowly until soft (about 5-10 mins). Add a little more water if necessary as you don’t want the fruit to burn.
5. Continue to boil rapidly for a further 10 mins stirring regularly.
6. Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready (alternatively use a jam/candy thermometer until it reaches 105C)
7. If not boil for another 2 mins and repeat the test until ready.
8. Remove excess scum with a slotted spoon.
9. Ladle hot jam into hot sterilised jars having first made sure glass rims of jars are spotless. Clean with white vinegar if not.
10. Put on hot lids and twist until finger tight. Set aside to cool undisturbed or alternatively further process in a hot water bath to ensure a good vacuum and seal.
11. Makes several x 300 ml jars.