Rhubarb and Vanilla Jam
If you think jam-making is strictly for the Women’s Institute, think again! This quick and easy rhubarb jam is a great way to use up rhubarb if you have an over-supply in your garden. If you don’t grow your own, you will find that at this time of year, it is plentiful and cheap in the shops. Or maybe you have a friend who might let you have some in exchange for a yummy pot of jam?
This jam is lovely on buttered bread but can also be used as an ingredient as a filling for cakes or to add a tang to puddings such as my Bread and Butter Pudding with Rhubarb Jam. The vanilla softens and enhances the sweet-sour flavour of the fruit. As with pretty much all home-made food, the flavour surpasses anything that you can buy ready-made and, of course, you know exactly what went into it (no nasty additives!).
Heavy saucepan, jam-jarPrint
This tangy rhubarb jam is great to make in spring and early summer when rhubarb comes into season.
- 600 g rhubarb
- 600 g jam sugar (with added pectin)
- 1 vanilla pod
- Wash your rhubarb and cut into 2 cm pieces.
- Put the pieces into your saucepan along with the sugar.
- Cook on a low heat so that the fruit releases its juices and the sugar dissolves. Add the vanilla pod.
- Turn up the heat so that the mixture is bubbling and cook for around 15 minutes. By this time, it should be thickened.
- Sterilise your jam-jar and then pour the jam mixture into it. Allow to cool.
You can sterilise your jam jar by washing in warm, soapy water and then rinsing well and allowing to dry off for 15 minutes in an oven set to 140C/120C fan/gas 1.
Keywords: rhubarb jam
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