For some time now I have tried very hard to empty our freezer so that it can be defrosted. Too bad tho, that now what is left is small portions of stuff that dont go well together(yay me I managed to get some of last years mixed mushrooms out from layers of "snow" and put it into todays moussaka).
Yes, snow in freezer=has been too warm... we had an incident of slightly open door-syndrome and we don't know for how long that day it happened.... Hence the panic for getting it all out from there.
Well anyho, this is one of the best outcomes from freezer-emptying.
Apple-rhubarb-ginger-cinnamon jam.
it tastes so good you want to have it all at once. its like candy!
so here is(what I remember to be the recipe....*start-writing-stuff-down!*)
1 part finnish apples, chopped, peeled, pitted
1 part rhubarb salvaged from the freezer, defrosted peeled chopped
1 part hillosokeri(which is basically a mixture of normal sugar and pektin, unsure of its actual ratio sugar/pektin)
1 lime or lemon, but only its juice
1 stick of cinnamon (mine came all the way from Egypt, transported in Annes luggage, almost a meter alltogether in length!!)
1 length of ginger, peeled nicely
So;
- Put the fruit and the sugar so it makes a sticky porridge(maybe this happened only because I saved it all in the same bowl that the rhubarb had defrosted, so much liquid/rhubarbjuice had gathered there), and squeeze the lemon/lime juice over. The citric acid in the juice act as preservative. Although im unsure for how long, since its added before the boiling takes place, it may not keep its abilities after this process. To be sure you can add the juice ALSO after the boiling is done, because who wants brown looking apple jam? Alternatively add citric acid bought from farmacy/store according to package description(which is about 2g/kg).
- Keep it in the fridge for some hours-whichever fits your timetable
- Glop it all into a pot and add the ginger and cinnamonsticks. I used a fairly large piece of ginger, mostly because I like ginger alot. This is now going to start boiling, and when it does, let it simmer for a while. maybe 15-20 minutes.
- Pick out the ginger and cinnamon(they are now washed off and sit in my fridge, awaiting another task before I feel it proper to toss them) And while the jam is still steaming, poor to hot jars(over 60C) to the rim, close lid and set to cool upside-down.
Voila! it is so good, you have to hide some of it in secret locations if you are one of those that like to nibble yummy stuff. Or if you have kids or spouse that do.
Flu is over, two mid-terms is done, and a weekly spendage of atleast 2 hours of train-time(back and forth to my new course/study), gives plenty of time. Whay more than last couple of months. I can knit on my armwarmers/jacket details, read some of the little bit more ficiton related litterature, draw up new stuff to (dream about to one day) sew, rewrite my messy lecture notes....Train is fantastic.
