RHUBARB AND VANILLA JAM - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP

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.

Recipe Equipment

• Sterilised glass jar(s)
• 1 Large saucepan
• Wooden spoon
• Thermometer (optional)
• Kitchen knife

Recipe Ingredients

• 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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