Rhubarb and vanilla jam
Prep:
5 mins
Cook:
30 mins
Gorgeous jam, great with bread, scones and as a filling for sandwich cakes
1kg rhubarb, leaves removed and stalks cut into 5cm pieces
1kg jam sugar (rhubarb is low in pectin so needs the added pectin in this sugar)
2 vanilla pods, halved lengthways
Juice of 1 orange
Place the chopped rhubarb, jam sugar and split vanilla pods into a large saucepan.
Heat over a medium heat until sugar crystals have dissolved.
Pop a small saucer in the freezer for using to test for a set at a later stage.
Add juice of 1 orange and bring to the boil. Continue boiling rapidly for around 5 minutes, then test for a set. Removing jam from the heat.
Take your saucer out of the freezer and spoon a tsp of jam on to it and pop back in the freezer for 5 mins. Push jam with a teaspoon to check if it has set.
If it has set, pour into sterilised jars* and seal immediately.
*sterilised jars: wash thoroughly, dry & place in an oven at 150°c. Take out of the oven carefully handling with oven gloves or tea-towel.
Preparation Time
5 minutes
Cooking Time
30 minutes
Main ingredients
Fruit, Sugar
Recipe Type
Gifts, Breakfast, Vegetarian
Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free
Level of Difficulty
Moderately Easy
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