Rhubarb and Banana Jam
Don’t let spring slip through your fingers. Now is a good time to preserve some of spring’s pink bounty – rhubarb. It couldn’t be simpler than this sweet and tangy rhubarb and banana jam.
It is official; I’ve turned off the central heating; spring has finally arrived. In London this has meant an unexpected week of almost blinding sunshine and dark blue skies. Abruptly followed by a week of grey skies, rain, hail, wind and more sunshine. In other news, we also acquired some pet goldfish. Undoubtedly a big responsibility and they have been named Poseidon and Perseus. Apparently they can grow to a footlong, hopefully just in time for next years barbecue…
I love spring. Each year, on the first sign of snowdrops my heart soars and I am convinced my favourite season is here. Yet it is always tinged a little with sadness. There are bursts of colours; daffodils, tulips, hyacinths and finally bluebells. Trees go from naked to luscious green in the blink of an eye. Birds and bees seemingly appear out of nowhere. Blossoms explode everywhere, white, cream, pink. But before you know it, a gust of wind transforms the blossoms into a mass of polka dots on the ground. The tulips you only admired yesterday are suddenly bare stalks and the seemingly endless bluebell carpet has turned green. Spring always runs like sand through my fingers, no matter how hard I try to grab it and freeze all its colourful glory in time.
The only way possible to preserve some of the beautiful fleeting produce of spring is to preserve it. Whether that is through freezing (like in my wild garlic pesto recipe (https://www.theliterarychef.com/recipe/wild-garlic-pesto) or in this rhubarb and banana jam. Jam is a fantastic way to enjoy rhubarb all year round. Spreading it on my morning toast instantly brings a smile to my face, even if it cold and rainy outside. It is really simple (only 5 ingredients required) and should not take you any longer than an hour. It makes a fantastic present (think housewarming, mother in-laws, brunch fanatics) as it is definitely on the unusual side. The rhubarb adds a mouthwatering tanginess, the banana a subtle sweetness. It has a beautiful soft set and its blush pink colour a perfect memory of spring. And a big plus – its a great way to use up those slightly older bananas that nobody wants to eat anymore!
Making jam can sometimes seem a little daunting. However, it is really straightforward and as long as you keep a few things in mind success is easily attainable. The most important jam ingredient (aside from the fruit) is sugar. It preserves the jam and provides extra sweetness. Then there is pectin. Pectin is usually made from apples and boiling it with your fruit and sugar will allow the jam to set. Fruit naturally have pectin, some more so than others (for example apples and lemons). Adding lemon juice to your jam, in addition to the pectin, will help your jam set. You can buy jam sugar, which already has pectin and sugar mixed together. However, I prefer to mix my own as this allows me to make jams with less sugar. Not only is it healthier, I much prefer the fruitier taste!
Do:
- Sterilise your jars. I usually just use empty mustard/olive/pickle jars and run them through the dishwasher, then sterilise them in the oven at 180C for 10-15 min.
- Check your jam is at setting consistency. Do this by leaving a small plate in the fridge. After the required boiling time, turn off the heat and add a spoonful to the cold plate. Leave in the fridge for a couple of minutes and then check the jam consistency. You don’t want it set like a jelly, equally you don’t want it running off the plate! It should just hold.
- Use your ripe/overripe bananas. They add a delicious sweetness you definitely want in your jam. Underripe bananas have an astringent taste and they won’t melt into the jam.
- Use a funnel to help put the jam into jars. Avoids a big, sticky mess!
- Experiment with making different types of jam and adding spices. Possibilities are endless!
Don’t:
- Overcook the jam. If you overcook the pectin it will lose its setting qualities and your jam will stay liquid.
- Use dirty equipment. Make sure everything is clean as this will ensure your jam is sterile and preserves well.
| Servings |
Jars
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- 800 g rhubarb
- 4 bananas ripe
- 500 g granulated sugar
- juice of 1/2 lemon
- 15 g pectin
Ingredients
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- Preheat your oven to 180C. On a baking sheet place your jars and bake them for 10 minutes. Remove carefully (very hot!).
- Clean and trim the rhubarb into 2cm pieces. Peel and halve the bananas. Combine rhubarb, banana, sugar, pectin and lemon juice in a large, heavy based pan and leave to stand for 2 hours. Stir occasionally.
- Turn on the heat, bring to the boil and boil for 4 minutes. Check setting consistency of the jam on a cold plate.
- If desired you can smooth the jam with a hand blender. Through a funnel, pour the hot jam into the jars. Seal the lids and (using oven gloves!) turn the jars upside down. Leave to cool