We have an orchard with many apple trees and a small kitchen garden with vegetables, including rhubarb. I have found various ways of using up the apples that don’t look presentable enough for the fruit bowl. We serve this jam to our guests as a treat at breakfast time and they love it!
Ingredients for 4 people
Ingredients for around 4 jars
500g apples, peeled, cored and finely chopped - 250g rhubarb, cleaned and finely chopped - 750g sugar - 100ml red wine - 2 handfuls rose petals
Place the apples and rhubarb in a large pan and cook gently until they form a syrup. Add the red wine, sugar and rose petals and re-heat until the sugar is completely dissolved. Wash the jars well and sterilise in the oven, then pot the jam, allow to cool and seal.