Perfect for the adventurous jam-maker who likes to combine flavours to a great result. Whether you are a fan of the classic round jam jars for storage purposes or you enjoy the jaunty angles of hexagonal jars, this recipe is for you.
- Sterilised glass jar(s)
- 1 Large saucepan
- Wooden spoon
- Thermometer (optional)
- Kitchen knife
- 3cm chunks of cut 1kg rhubarb
- 1kg jam sugar
- 2 vanilla pods, halved lengthways
- Juice 1 lemon
HOW TO MAKE RHUBARB AND VANILLA JAM
- Place a small saucer in the freezer to test later.
- Add the rhubarb, sugar, and halved vanilla pods into a large saucepan.
- On a gentle heat, stir until the sugar dissolves completely.
- Squeeze in the lemon juice while increasing the heat simultaneously.
- Boil for about 10 mins while skimming off the scum to ensure fruit is soft.
- Spoon a little onto the chilled saucer to test the setting point.
- Press into the jam lightly with your finger to see if it wrinkles after 1 minute.
- If it does not, return to the heat for 2-minute intervals.
- Or you can use your thermometer if you have one to check for an ideal: 105C.
- Ensure your jars are sterilised by washing before transferring to a low oven heat.
- The jars need to be dry and kept warm before decanting your jam.
- Let the jam cool for around 15-20 minutes before ladling into warm, sterilised jars.
- Seal and store for up to 6 months in a cool, dark place.
Since March is not a summery month of light-hearted fruit flavours, this combination of a sharp taste with a traditionally sweet flavour will satisfy your palette while poetically matching the erratic weather of Spring.
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