Rhubarb and vanilla Jam
This unexpectedly delicious jam is one I have been making for years. With anitoxidants a plenty and healing anti-inflammatory properties, this jewel in the garden is a pleasure to see this time of year. I can’t bare the loss of rhubarb at the end of the season, so this jar of goodness allows me to enjoy one of my favourites all year round. Super quick jam to make and is a wonderful Easter gift too!
Ingredients:
1kg Rhubarb – Weigh after trimming and cut into chunks
1k Jam Sugar
2 Rinds of lemon and juice of 1 lemon
1 Vanilla pod
1 tsp Vanilla extract
Method:
- Add the rhubarb and sugar to a large heavy bottomed pan and pour in the vanilla extract, followed by the fresh vanilla (ensuring you spilt the pod length ways and scrap out all the goodness and add this in too). Heat gently stirring the sugar until it has fully dissolved. You don’t want any grainy texture..so take your time. Now add in the lemon and the juice and increase the heat so it bubbles ferociously.
- Boil for 10 minutes. The scum that build will dye down as the moisture cools so don’t worry. Test the jam after this time by spooning a little onto a cold plate, after 1-2 mins it should be wrinkled to touch and firm. If not continue to cook for a further 2 minutes and re-test.
- When the jam is ready leave it to cool for 10-15 minutes and spoon the jam into jars/tubs for sealing.
A great way to use up your favourite fruit and eat throughout the year in different seasons
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