Random Recipes
Rhubarb and vanilla jam
A really simple Rhubarb and vanilla jam recipe that’s perfect for jazzing up desserts, rippling through ice cream or adding to yoghurt.
For this recipe you will need three sterilised 450g/1lb jam jars.
Ingredients
- 1kg/2lb 4oz rhubarb, chopped into small pieces
- 2 vanilla pods
- 1kg/2lb 4oz preserving sugar
- 4-5 tbsp liquid pectin (available from large supermarkets)
Method
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Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer.
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Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften.
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Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.
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To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)
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Remove the vanilla pod.
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Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely.
Rhubarb and vanilla jam