From the Larder

Rhubarb Jam

With all the produce about to start rolling in, this often means there will be opportunities to process some of it to store, getting us through the colder months, when a thriving food garden is a distant memory. To do this, we have a few ‘go-to’ recipes that are simple enough to inspire a quick pickling or jam-making session. The following is our Bread and butter pickling recipe, which requires only a couple of ingredients, and is quick enough to fit into any gap in the day when you might have a spare moment. We find a jar of these makes a great gift and also allows us to use up some of the jars we use in our own house, reducing waste at the same time. We use this recipe for jalapenos and cucumber pickles but it is transferable across many different veg.

  • 500 g rhubarb, peeled, cut into pieces (2 cm)
  • 250 g strawberries
  • 750 g jam sugar
  • 1 vanilla pod, seeds only

 

Using a heavy base pan combine all ingredients, bring to a boil, and boil until you scrape the back of a wooden spoon and it doesn’t run.

Allow to cool and pour into sterilised jars.

Enjoy with Gippsland Jersey butter and warm crusty sourdough bread.

Five Acres is set on a working micro-farm on Phillip Island.

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