Ingredients: rhubarb, sugar, citric acid, pectin.
The rhubarb has a happy, organically grown, sustainable life, waving its leaves in the sea breeze, overlooking the water to Bruny Island. ‘Sustainable’ in that rhubarb is a plant that we like but wallabies don’t—yet!!
Initially I did not make jam. Huff Puff. Then I made it and it sold. Now I make jam.
It is, no secret, just cooked with sugar and a bit of citric acid to keep the freshness alive, and a touch of pectin. The trick is not to cook it too long so as not to lose colour.
How I do that is a secret!
On toast, toast and more toast.
Add it to sweet pastries or a sponge cake filling.
With stewed apple, it is a great crepe filling.