Mandarine's: Apple & rhubarb cinnamon jam


For this season, I decided to set a new yet simple goal that will help me in the kitchen. I started a "Seasonnal Sweets" journal, where I will add, every season, my favourite sweet recipes. And the first entry of my diary is the Apple & Rhubarb cinnamon jam. For some reason, finding rhubarb has been quite challenging this year. As a matter of fact, the least something is available to you, the more you start craving for it. So after weeks of unsuccessul hunt at my local market, I started to reason myself, and agreed that I had no choice but to wait until next year. So when I saw some remains of the delicious plant last week, you can easily imagine my contentment. I grabbed it all, and rushed to the kitchen.

I used some of the stems to make the apple & cinnamon pie that I was craving for months, but was left with quite enough of the plant to make something else. As my winter larder was only filled with two types of sweets, I thought that more variety of jam would be a fantastic idea, just in case I will crave for more rhubarb this winter.

To capture the smells of Autumn in your pot you will need:
*3 cups of diced rhubarb
*3 cups of diced apples
* 2 cups of sugar
*1/2 cup of water
* 1 tablespoon of ground cinnamon
* 1 teaspoon of agar-agar powder

1/ In a large saucepan mix together the fruits, sugar, cinnamon and water. Bring to a boil and then simmer for 20 minutes. Stir in the agar-agar powder and cook for another 5 min.
2/ Ladle into hot sterile jars and seals the lids. Put the pots upside-down on a dishcloth and wait until cold. Then you can store the jars in a dark place for months! You can find the original recipe here!

Do you have any favourite Fall sweet recipe?