As suggested by my comrade from the guild of master rhubarberers - here is the recipe for Rhubarb and Vanilla Jam...
Rhubarb & Vanilla Jam
1kg rhubarb , weighed after trimming, cut into 3cm (or smaller) chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin)
2 vanilla pods , halved lengthways
juice 1 lemon
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. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
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)
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. Not so much in your tummy...
2 comments:
Actually, some more tips on the jam:
1. Don't stir it too often, as this can make crystals form (I'm sure the reason for that is in a GCSE Chemistry book). Just give it a quick stir every now and then so it doesn't stick to the bottom.
2. Don't constantly bring it down from the sides of the pan like I used to with a spoon, 'cos this is the crystallised stuff. Just let it build up, don't worry about it.
3. Jar of vanilla extract is fine - I haven't used pods even though I'd like to do the whole cheffy split-the-pod-and-scrape-out-the-seeds thing.
Thanks. We gave a lot of rhubarb away so I've gotta wait till a bit more grows now....
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