sourdough bread before decorating a Christmas tree or two. It doesn't mean that you will arrive at the right scout hall to buy a tree or that some of the family wont skulk away to watch the cricket but it does mean you started the day right.
plum jam. However it was the recent strawberry jam from a fete that drew my eye to the strawberries. Then I saw rhubarb. That was it.
I didn't know how to make my jam. I searched the web and adjusted a recipe to what I had. I liked the blog post about the recipe showing how burnt jam could be if I didn't stir regularly. It was a good lesson. I stirred it a lot.
mince tarts and a loaf of sourdough bread. A domestic goddess moment! I felt good last Saturday about getting up to jam, bread and trees. We picked up our tree from the scouts once I had found the right hall. At home, we set it up and then I left it to go to my parents to help decorate their tree.
It makes me think I should make jam more! Especially when it comes to gift giving. For 'tis the season! Hope your Christmas preparations are coming along well (or at least better than my gingerbread house in progress)!
Made with Love Mondays which features made from scratch recipes.
Previously on Green Gourmet Giraffe:
One year ago: Chocolate gingernut truffles and other Christmas reflections
Two years ago: WSC Fruitcake with Chocolate II and our tree
Three years ago: Cinnamon Stars for Christmas
Four years ago: Glögi by the tree
Five years ago: Coconut ice is very very nice
Six years ago: Christmas Snowflake Biscuits
Rhubarb and Strawberry Jam
Adapted from Dinner with Julie
3 cups rhubarb (weight trimmed: 350g)
4 cups strawberries (weight unhulled: 750g)
2 cups sugar
1 and 1/2 tbsp lemon juice
Trim and chop fruit and place with remaining ingredients into a large saucepan. Bring to the boilb over medium high heat. Reduce heat to medium low and simmer for about 45 minutes or until there is a jam-like consistency. Stir frequently while it is simmering. Don't worry about the froth as this disappeared once jam was ready.
While jam is simmering, sterilise your jars and lids. I bake mine for 30 minutes in the oven at 150 C and boiled the lids on the stovetop for 10 minutes, then dried them on a rack. I find it easy to put all the jars in a roasting dish so I am not having to handle them invidually.
During this time, place a saucer in the freezer to cool. To test place a small blob on the cool saucer so that the jam cools quickly. Once the jam is cool, draw a finger through the blob and if the line between the blog stays clear it is done. This jam doesn't set into a firm consistency.
When jam is ready, pour into prepared jars (I used a funnel and spoon to do this). Screw on lids tightly (using rubber gloves if jars and lids are still hot). Cool and use or keep in a cool place.
Makes about 5 jars (about 1 cup per jar).
On the stereo:
Winter Songs: The Albion Christmas Band
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