Mix the chopped rhubarb and sugar together. Bring slowly to the boil stirring until sugar is dissolved.
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In a large bowl mix together the oil brown sugar egg buttermilk and vanilla.

Apple and rhubarb jam. Place all ingredients into a saucepan and leave for 20 minutes until the sugar is wet from the juices of the rhubarb apple and lemon. Add the berries bring to the boil and simmer stirring slowly until soft about 5-10 mins. Last month I picked up some reduced rhubarb for 38p in one shop and a bag of bramley apples for 39p elsewhere and being rather hooked on ginger of late I decided on a really hot evening to make a batch of jam involving all three ingredients.
In a large saucepan mix together the rhubarb apples sugar water and cinnamon. In a large heavy bottomed stock pot remember jam can bubble up to double its size combine apple rhubarb with lemon juice cinnamon and sugar. Strain the juice from the rhubarb pieces and place the sugarjuice mixture into a jam.
The washed and chopped rhubarb peeled cored and chopped apple sugar the juice of an orange and a lemon and. 1kg rhubarb stalks washed and trimmed then sliced into approx 1cm chunks 3 eating apples or a large cooking apple peeled cored and cut into small pieces 1kg preserving sugar or jam sugar for added pectin. Cook it all up quickly over a medium-high heat until it boils fast and has reduced a bit.
750g jam sugar. Reduce the heat and let the fruit simmer for around 20 minutes or until the fruit is pulpy. Simmer for 20 minutes or until jam gels when tested.
4 cups 1 litre rhubarb cut into 34 inch 2-cm pieces about 600 g 1 14 lbs 3 Royal Gala apples peeled and diced 2 cups 500 ml sugar 14 cup 60 ml lemon juice. Allow the rhubarb pieces to macerate in the sugar overnight. Stir in the pectin and boil for 5 minutes.
2 Mix the rhubarb apple water and lemon in a heavy thick based pan bring to the boil cover with a lid turn down to a simmer and cook for 25 mins. Put the sugar-coated rhubarb rhubarb juice and apple chunks in a preserving pan or similar and simmer gently add a little water if necessary stirring slowly until soft about 5-10 mins. Fold in the rhubarb apple walnuts baking powder flour and oat bran then spoon the mixture into the cases.
Ladle into sterile jars wipe rims with a clean cloth or paper towel and seal with new lids. Put the rhubarb apples lemon juice and water in a large saucepan and bring to the boil. Bring to a boil then cook over medium heat for 20 minutes or until the fruit is soft.
Method 1 Make sure you sterilise your jars. To make the jam all the prepared ingredients are added to the saucepan. Either place in the dishwasher on a hot cycle with no detergent or wash and place in a medium oven for 5-10 minutes.
Rhubarb jam pure and simple with the consistency of apple butter.
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