Those who may have been listening to the ABC radio Jams and Preserves talkback yesterday morning, may recall a lady ringing in right at the end.
She gave a recipe for rhubarb and apricot jam. I’d never heard of this combination before, intriguing.
With rhubarb just coming on in the garden (enough for half a batch) and bottled apricots on hand, I decided to make it.
The lady said it sets like a dream and is really delicious.
She was right on both counts. I can imagine it would be even better made with fresh apricots but that will have to wait till they are in season in January.
The only thing missing was a batch of scones, so quickly made some. In the photo the cream is slipping sideways a little as the scones were still hot.
So big thanks to the lady listener for a fabulous recipe, which goes like this.
(Measurements are imperial as given.)
Rhubarb and Apricot Jam
1 pound apricots, stones removed and chopped (weight with stones removed)
3 pounds rhubarb, chopped
4 and a half pounds sugar
3 cups boiling water
Mix apricots and rhubarb with the sugar and stand overnight.
Next day add the boiling water and then bring to the boil, stirring often.
Cook over medium heat (or whatever heat needed to achieve a steady boil) until setting point is reached, stirring occasionally. (I found this took about 25 minutes).
Another recipe from yesterday’s radio segment. I’ve had several requests for this one.
People must have lots of rhubarb growing. I am hoping that ours will prove to be a bumper crop soon.
Rhubarb Chutney
500g onions, chopped
375ml cider vinegar
800g sugar
3 teaspoons curry powder
1 teaspoon ground mustard
2 teaspoons salt
Method
Place all ingredients in a large pot or jam pan. Bring to the boil and then reduce heat to medium-low and cook for one hour or until chutney like consistency is reached.
Pour into warm, sterilised jars and seal immediately.
Store in a cool, dry dark place.
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