I tend to do a funny thing with excess food that’s taking up too much space. I turn it into something else and then move it from one place to another. From fridge to freezer. From pantry to freezer (um, hello bean stash.) From fruit bowl to pantry. It’s more of a shifting of the problem than eliminating the problem, but whatever. I’m doing something and it’s not going to waste.
Recently I found myself with an excess of fruit. Again. It’s a frequently occurring problem. I’d picked up a bunch of rhubarb with no plan (no plan = frequently occurring problem #2) and it sat in the fridge for a bit. I also had a few containers of raspberries, over purchased for a holiday cake. I often over purchase as I’m a terrible at calculating how much I’ll need and I don’t like to run out midway. It’s less stressful to deal with an excess of fruit later than to run to the store at 2am to buy more. Trust me. So here I was, again, finding a use for excess fruit but this was an easy one. I’ve said before and I’ll happily repeat myself … raspberries + rhubarb is the superior combination. They are meant to be together. So was it to be tarts? Ice cream? How about a small batch of jam? Yes, why not jam?
A small batch moves quickly, which was important because I was short on time, and the method couldn’t be easier. Equal parts fruit to sugar. My raspberries and chopped rhubarb equaled 380g so I tumbled them into a bowl, added an equal amount of sugar and some fresh lemon juice, gave it a stir and popped it in the fridge. Two days later I brought it to a boil, cooked for just over 10 minutes until it gelled and poured the bubbly red mix into 5 little jars. Easy. Sunshine on toast. And the problem has now moved from the fridge to the pantry. Success. Ish.
I read a nice little description in a marmalade recipe by Master Preserver Camilla Wynne on how to tell when you’ve hit the proper gelled/cooked state. On a plate that’s been in the freezer for 10 minutes, place a small spoonful of the jam and pop back in the freezer for 2 minutes. Retrieve the dish, then give the dollop a nudge with your fingertip. If the surface wrinkles like a silk shirt on the floor on Sunday morning, it’s ready. Otherwise, continue cooking for a few minutes before trying again. Doesn’t that conjure up exactly what to look for? Bravo Camilla.
STRESS BAKING THERAPY FACTOR: EASY LIKE A SUNDAY MORNING. I’ve recently started composting and have become hyper aware of my food waste. Had I waited until I had a stretch of time, these lovely fruits would have gone into the bin so I’m pretty damn pleased I turned this into something lovely and delicious 30 minutes before my dentist appointment. I squeezed it in when I could. While my jam shelf is packed, it’s easier to deal with than a full fridge so I’m calling victory. My morning toast appreciates it. Plus I can always gift a jar and people will think I’m wonderful. They don’t need to know the real back story. Victory x 2.
other jams: Wild Blackberry Jam, Rhubarb Beer Jam, Apricot Jam, Tomato Chile Jam, Texas Marmalade, Blood Orange Marmalade, Small Batch Spiced Plum Butter
things to do with jam: Simple Jam Tart, Oatmeal Jam Bars, The CBJ (grilled cashew butter, cheese and fig jam sandwich), Baked Brie with Savory Fig Jam, Jam Thumbprints, Jam Streusel Tarts, Savory Jam Thumbprints, Marmalade Yogurt Cake
thirteen years ago: Chanterelles & Fresh Pasta
twelve years ago: Sour Cherry Cobbler
eleven years ago: Sweet & Spicy Beer Mustard
ten years ago: Sour Cherry Slab Pie
nine years ago: Hungarian Cherry Soup
eight years ago: Guinness Crème Anglaise
seven years ago: Carrot Green & Parmesan Bites
six years ago: Pineapple with Lemongrass & Lime Leaf Syrup
five years ago: Salmon Rilettes
four years ago: Greek Salad Piadini Sandwiches
three years ago: Pan Con Tomate
two years ago: Fresh Pita Bread
last year: Peaches, Halloumi, Mint Vinaigrette,
RASPBERRY RHUBARB JAM
380g fruit = 5 small 4oz jars
Base recipe:
1:1 fruit to sugar
5% the weight of the fruit in fresh lemon juice (this helps the set)
My batch:
165g fresh red raspberries
216g chopped rhubarb
380g sugar
19g fresh lemon juice
- In a large bowl, combine the fruit, sugar and lemon juice, Stir to combine at refrigerate 1-3 days. If you remember, give a stir once or twice a day.
- When you’re ready to cook the jam, place your jars in a large pan with at least 1” water to cover. Boil for 10 minutes.
- Drain and remove the jars from the hot water and turn upside down on a clean kitchen towel. Slide the rings and lids into the hot water and put the lid on the pot.
- Placed a small ceramic plate in the freezer.
- Meanwhile, in another pot, bring the fruit mixture to a boil of medium high,
- Continue boiling the mixture, stirring frequently to prevent scorching, cook until the surface is glossy, the mixture clings to the spatula and the bubbles are large, rhythmic and a little mesmerizing. Test the set as noted above – place a bit of the frozen plate and return to the freezer for 2 minutes. Give the chilled jam a little nudge with your finger and if it wrinkles a bit, it’s ready. If not, boil for another 5 minutes and test again. My small batch was ready in about 12 minutes.
- Turn the jars right side up, remove the rings and lids from the hot water and let drain on the kitchen towel.
- Fill the jars, leaving ½” headspace. Wipe the jar rims clean with a damp paper towel, place a lid and ring on top and fasten the ring.
- At this point, you can water bath process in boiling water for 10 minutes or turn the jars upside down on a wire rack for 2 minutes, then turn upright and let rest at room temperature, undisturbed, for 24 hours. Regardless of method, check the next day to make sure the jars have sealed. Any unsealed jars should be refrigerated and consumed within 2 months. Sealed jars can be kept at room temperature for up to 1 year.
STRESSCAKE 