Post by Indilwen on Jun 23, 2011 17:04:38 GMT 12
Rhubarb And Banana Jam
Ingedients
1 kg trimmed rhubarb
1kg sugar
1/4 cuplemon juice
3 large ripe bananas
1 tsp butter
Method
Slice the rhubarb finely and place in a large plastic bowl.
Add the sugar and lemon juice, stir and leave for 3 hours for juice to form.
Transfer to preserving pan and bring slowly to boiling point stirring constantly until the sugar has dissolved.
Boil gently for 30 minutes or until thick.
Slice the banana and add to the jam. Boil for a further 5 minutes.
Add the butter and skim off any froth into a small bowl, (yum). Pour the jam into sterilised jars and cover.
Ingedients
1 kg trimmed rhubarb
1kg sugar
1/4 cuplemon juice
3 large ripe bananas
1 tsp butter
Method
Slice the rhubarb finely and place in a large plastic bowl.
Add the sugar and lemon juice, stir and leave for 3 hours for juice to form.
Transfer to preserving pan and bring slowly to boiling point stirring constantly until the sugar has dissolved.
Boil gently for 30 minutes or until thick.
Slice the banana and add to the jam. Boil for a further 5 minutes.
Add the butter and skim off any froth into a small bowl, (yum). Pour the jam into sterilised jars and cover.