This must be the easiest jam to make in the whole wide world! And, as with all jam-making, small quantities are best: quickest to prepare and also to bring up to that all-important setting point. And if you find you don’t have the exact kilo of prepared fruit, just weigh out the equivalent amount of sugar.
Fresh from the garden: rhubarb, lemon
Recipe source: Melissa
Makes: 3 or 4 medium jars
What to do:
To sterilise jars:
- Wash your jars in hot, soapy water, rinse and then drain them upside-down.
- Place on an oven tray right-side-up and slide them into the oven. Turn on the oven to 160C. Leave them there until
- Wash the lids, rinse and drain them. Wipe them dry with a piece of paper towel and keep your fingers away from the inside of the lid!
To make the jam:
- Put 3 small saucers in the freezer.
- Wash the rhubarb stalks and trim the edges. Slice each stalk into 3cm pieces and weigh to make sure you have 1kg.
- Slice the vanilla pod lengthways and scrape out the seeds, then cut each pod half into two.
- Cut the lemon in half and squeeze out the juice.
- Put the rhubarb into a preserving pan or a heavy-based wide stockpot with the measured sugar, vanilla seeds and pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
- Boil for about 10 minutes until the fruit is soft, stirring with the flat-ended wooden spoon every minute or so. Test for the setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2 minute intervals, testing in between.
- Once the jam is ready, let it cool for about 10 mins before ladling into your warm sterilised jars and sealing with the clean, dry lids.
- Label with the name and date when cool. Will keep for at least 12 months in a cool, dark place.
Notes: What does to sterilise mean? What is the setting point?