Rosemary Rhubarb Jam Food

ROSEMARY RHUBARB JAM

Steps:

• In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
• Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat bring to a bubble. Cook until the rhubarb has broken down (7-10 minutes).
• Let the jam boil for 2 minutes and remove the pot from heat (with a batch this size, it is very easy to overcook the jam).
• Add the lemon zest and stir to combine.
• Remove the rosemary fronds.
• Pour jam into prepared jars.
• Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
• When time is up, remove jars to a towel-lined countertop and let cool.

RHUBARB & VANILLA JAM

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.