Rhubarb and vanilla jam

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

Equipment:

  • 4 medium jars with good lids
  • Oven tray
  • Paper towel
  • 3 small saucers
  • Chopping boards and knives
  • Scales
  • Citrus juicer
  • Heavy-based wide stockpot
  • Wooden spoon with flat edge
  • Spatula
  • Small serving bowls
Ingredients:

  • 1kg rhubarb
  • 1kg sugar
  • 1 vanilla pod
  • 1 large lemon

What to do:

To sterilise jars:

  1. Wash your jars in hot, soapy water, rinse and then drain them upside-down.
  2. Place on an oven tray right-side-up and slide them into the oven. Turn on the oven to 160C. Leave them there until
  3. 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:

  1. Put 3 small saucers in the freezer.
  2. Wash the rhubarb stalks and trim the edges. Slice each stalk into 3cm pieces and weigh to make sure you have 1kg.
  3. Slice the vanilla pod lengthways and scrape out the seeds, then cut each pod half into two.
  4. Cut the lemon in half and squeeze out the juice.
  5. 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.
  6. 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.
  7. 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.
  8. 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?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

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