I hope that you and yours have enjoyed exactly the kind of Holiday Season that has made you happy- I know that we have.
Now- to resume normal transmission!
Yesterday saw a top temperature of 45c here and after surviving that we were relieved to wake up to a much cooler day today. It had also been incredibly windy and when I was watering and pottering in the garden this morning I decided to use some of the winddamaged edibles and make jam.
To that I added 3 cups white sugar, a few vanilla pods ( leftover from my homemade vanilla essence), 1 lemon-juice squeezed and added together with the skins and 3/4cup black chai tea.
I let that come to a boil stirring over a medium high heat-then let it bubble for 10 mins or so-until the fruit was soft.
I fished out the lemon peel, vanilla pods and apple cores then tossed in another 3/4 cup sugar mixed with 1/3 packet Jamsetta, stirred until it dissolved and let it slow bubble until I was happy with the consistency.
Into hot jars and voila! Vanilla Chai & Rhubarb Jam. :) This jam has a nice tang to balance out the sweetness and just a hint of the Chai spice...mmmmm.
His Lordship heartily approved-partaking of the fresh jam on homemade sourdough English Muffins.
I do have photos BUT blogger isn't playing nice at the moment!