Rhubarb & vanilla jam

Name: Rhubarb & vanilla jam
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 1 kg rhubarb, weighed after trimming, cut into 3cm chunks; 1 kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle); 2 vanilla pods, halved lengthways; 1 juice lemon

Rhubarb & vanill If you like this recipe, you might also like recipes such as Rhubarb Orange Vanilla Jam, Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce, and Rhubarb Jam.

Instructions

Put a small plate in the freezer.

Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods.

Ingredients you will need

Vanilla Bean

Rhubarb

Sugar

Equipment you will use

Sauce Pan

Frying Pan

Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Ingredients you will need

Lemon Juice

Sugar

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for 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-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

Ingredients you will need

Fruit

Sugar

Jam

Equipment you will use

Candy Thermometer

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Ingredients you will need

Jam