Rhubarb and vanilla jam
Prep time
Cook time
Total time
Plus macerating overnight time
Author: Cat (Waitrose Summer Harvest, May/Jun 2011, p20)
Recipe type: Snack
Cuisine: English
Serves: 5*340g jars
Ingredients
- 1.2kg rhubarb, cut into 3cm chunks
- 2 vanilla pods, split
- 1kg jam sugar
- 1 orange, juice only
Instructions
- In large stainless-steel saucepan/preserving pan, layer rhubarb and vanilla with sugar, ending with sprinkling of sugar. Pour orange juice over top, cover and leave overnight.
- Put couple of saucers into freezer. Fish vanilla pods out of pan, scrape seeds and stir them and pods back into rhubarb, with 120ml water. Gently warm, stirring, until sugar has dissolved.
- Boil for 10mins until bubbles look large and sugar thermometer reaches 105C. Alternatively, check jam has reached setting point by putting tsp jam onto chilled saucer. Freeze for 30secs; ready when skin forms that wrinkles when prodded. If not, bubble jam for few more mins and check again.
- Skim any skum off surface, let it cool for 10mins, then pour into warm, sterilised jars. Seal, and use within 6 months. Once open, store in fridge and use within 4 weeks.
Nutrition Information
Serving size: 1tbsp Calories: 36 Fat: 0g Saturated fat: 0g Carbohydrates: 9.4g Sugar: 9g Salt: 0g Fibre: 0.2g Protein: 0.1g
