I’ve got a huge box of jam jars. Some of them are soaking in hot water at the moment, in preparation for making some lovely bramble and apple jam (some great free food in my area at the moment). I’ve been saving these jars for ages, and wondered if I’d ever get round to using them. I’d been hoping to make apple jam and chutney every year, when my apple trees produce their harvest, and did it for the first time last year. I gave them away as presents at Christmas, and ate my way through them too.
But there have been some other uses for the jam jars.
- Sprouting seeds in them, a good way of making fresh food when you haven’t been to the shops for a while.
- Chucking out old oil, rather than putting it down the sink.
- Using them to hold water when painting.
So all in all, I’m glad I’ve kept these old jars hanging around, rather than putting them out for the recycling van.
I was round at some friends’ house, and they offered me some rhubarb. Now, I love Rhubarb and Ginger jam, and you can’t get it in the shops. So I jumped at the chance.
I adapted a recipe:
1.4kg Rhubarb, clean and trimmed
Juice of one lemon
1 tsp ground ginger
1 tbsp ginger paste
Use a pan that won’t react – I used a proper jam making pot, but stainless steel will do. Stew rhubarb and ginger in water until soft. Add sugar and lemon juice. Bring to boil, boil rapidly for 15 mins or so. When it sets, put on a cold plate to see if a skin forms. Don’t overboil, though.
Meanwhile, sterilise jam jars by putting in oven on 150 degrees for about 10 mins. When jam is ready, spoon into jars. Put a wax disc over jam, ensuring all bubbles are out. Cover with wet cellophane and a jam cover, fix with a rubber band.
I must find a friend who can divide their plant, so I’ve got my own free supply in the garden!