< PreviousFrom Scratch Text 22-04-11TEXT BLACKBlackYellowMagentaCyan txt222 223FROM SCRATCHJAMS, SPReADS, AND OTHeR BeNeFITS TO TOAST HG_FromScratch_TXT_FINAL_SI.indd 2236/4/22 10:10 am 222FROM SCRATCHJAMS, SPReADS, AND OTHeR BeNeFITS TO TOAST Rhubarb Chia Jam This is a nice refined-sugar-free jam, and although it doesn’t have anywhere near the shelf life of a traditional jam, it’s quick to make. For a completely raw alternative, use 500 g (1 lb 2 oz) of any fresh berry, for example raspberries, and in that case, no cooking is required. MAKES 3 × 200 G (7 OZ) JARS 250 g (9 oz) rhubarb, washed and trimmed to 2 cm (¾ in) pieces 60 ml (2 fl oz/¼ cup) water 250 g (9 oz/1²∕³ cups) fresh strawberries, hulled 2 tablespoons maple syrup 50 g (1¾ oz/¹∕³ cup) chia seeds METHOD Place the rhubarb and water in a saucepan and cook for 5 minutes over a medium heat. Blend with a hand-held blender or in a food processor until smooth. Add the strawberries and the maple syrup and blend until smooth. Add the chia seeds and mix by hand until just incorporated. Spoon into clean jars and allow to set in the fridge for at least 4 hours. keeps for about 3 weeks in the fridge. Rhubarb and Strawberry Jam Because we grow rhubarb and strawberries, this is the jam that we make most often. I love the tartness and the sweetness together. Rhubarb is delicious cooked all ways, but is particularly delicious in jam. We blitz this with a hand-held blender as part of the process because I like a smooth jam, without stringy rhubarb pieces. Of course, please interpret this as you like. It doesn’t need to be blitzed, it’s a personal preference. A bit like whether the scone needs butter as well as rhubarb and strawberry jam. Or just jam and cream. You choose. MAKES 3 × 300 G (10½ OZ) JARS 650 g (1 lb 7 oz) rhubarb (one good-sized bunch), washed and trimmed to 3 cm (1¼ in) lengths 250 g (9 oz/1²∕³ cups) strawberries, hulled 1 green apple, quartered and cored, skin left on juice of 2 lemons 650 g (1 lb 7 oz/3 cups) white sugar METHOD Put the rhubarb, strawberries and apple in a large saucepan and add enough water to come about one- quarter of the way up the fruit (i.e. just a bit – don’t drown it). Add the lemon juice and simmer until the fruit is soft. Take off the heat and whiz thoroughly with a hand- held blender. Add the sugar, then return to a medium heat and cook, stirring frequently, until it’s ‘jammy’ and 1. hisses off the bottom of the pan when stirred, and 2. gels on a cold plate from the freezer. Pour into sterilised jars (see Note on page 86). To be certain about shelf life you would want to hot-water-process the jars by submerging them in a saucepan of boiling water for 10 minutes to create a vacuum under the lid, but as long as the jam goes into sterilised jars I’ve never had any trouble. HG_FromScratch_TXT_FINAL_SI.indd 2226/4/22 10:10 amFrom Scratch Text 22-04-11TEXT BLACKBlackYellowMagentaCyan txt222 223FROM SCRATCHJAMS, SPReADS, AND OTHeR BeNeFITS TO TOAST HG_FromScratch_TXT_FINAL_SI.indd 2236/4/22 10:10 am 222FROM SCRATCHJAMS, SPReADS, AND OTHeR BeNeFITS TO TOAST Rhubarb Chia Jam This is a nice refined-sugar-free jam, and although it doesn’t have anywhere near the shelf life of a traditional jam, it’s quick to make. For a completely raw alternative, use 500 g (1 lb 2 oz) of any fresh berry, for example raspberries, and in that case, no cooking is required. MAKES 3 × 200 G (7 OZ) JARS 250 g (9 oz) rhubarb, washed and trimmed to 2 cm (¾ in) pieces 60 ml (2 fl oz/¼ cup) water 250 g (9 oz/1²∕³ cups) fresh strawberries, hulled 2 tablespoons maple syrup 50 g (1¾ oz/¹∕³ cup) chia seeds METHOD Place the rhubarb and water in a saucepan and cook for 5 minutes over a medium heat. Blend with a hand-held blender or in a food processor until smooth. Add the strawberries and the maple syrup and blend until smooth. Add the chia seeds and mix by hand until just incorporated. Spoon into clean jars and allow to set in the fridge for at least 4 hours. keeps for about 3 weeks in the fridge. Rhubarb and Strawberry Jam Because we grow rhubarb and strawberries, this is the jam that we make most often. I love the tartness and the sweetness together. Rhubarb is delicious cooked all ways, but is particularly delicious in jam. We blitz this with a hand-held blender as part of the process because I like a smooth jam, without stringy rhubarb pieces. Of course, please interpret this as you like. It doesn’t need to be blitzed, it’s a personal preference. A bit like whether the scone needs butter as well as rhubarb and strawberry jam. Or just jam and cream. You choose. MAKES 3 × 300 G (10½ OZ) JARS 650 g (1 lb 7 oz) rhubarb (one good-sized bunch), washed and trimmed to 3 cm (1¼ in) lengths 250 g (9 oz/1²∕³ cups) strawberries, hulled 1 green apple, quartered and cored, skin left on juice of 2 lemons 650 g (1 lb 7 oz/3 cups) white sugar METHOD Put the rhubarb, strawberries and apple in a large saucepan and add enough water to come about one- quarter of the way up the fruit (i.e. just a bit – don’t drown it). Add the lemon juice and simmer until the fruit is soft. Take off the heat and whiz thoroughly with a hand- held blender. Add the sugar, then return to a medium heat and cook, stirring frequently, until it’s ‘jammy’ and 1. hisses off the bottom of the pan when stirred, and 2. gels on a cold plate from the freezer. Pour into sterilised jars (see Note on page 86). To be certain about shelf life you would want to hot-water-process the jars by submerging them in a saucepan of boiling water for 10 minutes to create a vacuum under the lid, but as long as the jam goes into sterilised jars I’ve never had any trouble. HG_FromScratch_TXT_FINAL_SI.indd 2226/4/22 10:10 amNext >