Rhubarb And Vanilla Jam Food

RHUBARB & VANILLA JAM

Rhubarb & vanilla jam image

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Provided by Sarah Cook

Categories Breakfast, Condiment, Snack

Time 1h

Yield Makes 3 x 1lb jars

Number Of Ingredients 4

Ingredients

1kg rhubarb , weighed after trimming, cut into 3cm chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
2 vanilla pods , halved lengthways
juice 1 lemon

Steps:

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.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

RHUBARB AND VANILLA JAM

Rhubarb and Vanilla Jam image

Make and share this Rhubarb and Vanilla Jam recipe from Food.com.

Provided by hectorthebat

Categories Fruit

Time 25m

Yield 2 jars

Number Of Ingredients 4

Ingredients

700 g rhubarb
700 g sugar
1 pod vanilla
1 orange

Steps:

Preheat the oven to 140°C Wash two or three jam jars in hot, soapy water, then rinse and put in a warm oven to dry, or wash on a hot dishwasher cycle, then keep warm. Put two plates in the freezer ready to test for setting.
Put the rhubarb, sugar, vanilla and orange juice in a large, wide-based pan and heat gently, stirring occasionally, until the sugar has dissolved.
Increase the heat and bring to the boil. Boil rapidly for 10 minutes, then test for setting. To do this, put a teaspoon of jam on one of the chilled plates, then push it gently with your finger. If the surface wrinkles, the jam is ready. If not, boil again for 2 minutes, then retest. Repeat until it's ready.
Skim any scum off the surface and remove the vanilla pod. Leave the jam for 15 minutes, then pour into the jars. Cover with jam pot covers, following the instructions on the pack.

Nutrition Facts : Calories 1458.8, Fat 0.8, SaturatedFat 0.2, Sodium 17.5, Carbohydrate 373.5, Fiber 7.9, Sugar 359.3, Protein 3.8

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