Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Method. Wash the rhubarb under cold running water and slice into 2cm pieces. Tip the apple into a large pan with the spices, orange peel and bay leaves, reserving 2 star anise, 4 cloves and 2 bay leaves for the jars. Place the apples into the saucepan and cover with the juice of a lemon. Pear And Ginger Jam: I decided to make the jam a bit more wintry with the addition of warming ginger; I used both grated fresh ginger and finely chopped stem ginger for a nice ginger kick; if you would like it to be more of a hint of ginger than a full-on flavour then you can omit the stem ginger. Stir occasionally and bring to a low boil for ten minutes. Pot the jam into warm jars (see below). To ensure jam is set, you can put a little round blob of jam onto two cold plates and then push the jam from the side, if it wrinkles the jam is set. The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place. Cook gently until the apples have broken down into a thick purée. Peel, core and thinly slice the apples. After washing all of the apples, peel off the skins and chop the apples into chunks, throwing away the cores and any pips that have fallen out. Next, place the saucepan onto a relatively low heat and pour on the water. Tip into a large ceramic or plastic bowl and add the After 15 mintues stir in the sugar, when the sugar is dissolved turn up the heat to medium-high and boil for 10-15 minutes until set. Uncover, lower heat and simmer for about 15 minutes, or until juices are nearly gone. Cover with 600ml water. Add ginger slices and a pinch of salt, cover, and bring to a boil over medium-high heat. Place in a large pan with the garlic and vinegar. Wash and cut up the apples into small chunks, leaving the peel and cores in. Bring to the boil, then turn down the heat and simmer with a lid on for 1 1⁄2 hrs. The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured.