Rhubarb, Lemon & Vanilla Jam
A deliciously fresh and fruity jam where the rhubarb is given a zing of lemon and a subtle hint of vanilla!
Servings 3 jars
Ingredients
- 600 g rhubarb chopped into 2cm pieces (prepared weight)
- 3 tbsp juice & zest of a large unwaxed lemon
- 600 g granulated sugar
- 1 vanilla pod split & seeds removed
Instructions
- Place the rhubarb in a glass bowl along with the vanilla seeds, vanilla pod, lemon zest, sugar and lemon juice, cover and leave overnight.
- The next day place 2 saucers into the freezer.
- Then place the rubarb mixture into a preserving or large heavy-based pan.
- Heat gently to dissolve all the sugar crystals, stirring with a wooden spoon (do not simmer).
- Then bring the pan to a rolling boil (stirring with a wooden spoon continuously) and time for 7 minutes.
- Put a few drops of jam on a chilled saucer and place in fridge for about 30 seconds.
- Test for set by pushing your finger through the jam, if it’s ready it will wrinkle and be gel like.
- If the jam is not ready keep boiling for another 2 minutes at a time and doing the plate test until it is.
- Finally, remove the vanilla pod and use a jam funnel and or fruit ladle to fill your hot sterilised jars and seal with lids immediately.
- Allow to cool before serving.
- Store jars in a cool, dark place (can keep for years) and once open store in fridge and eat within 3 months.
- This recipe makes about 740 ml of jam, ie just under 4 x 190 ml jars.
Video
Notes
Before you start: Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars are ready and just run the fan to dry them off for a few minutes).
If you’re pushed for time you can jump to step 3, soaking overnight helps retain fruit structure as well as letting the flavours develop.