Sunday, 24 June 2012

Rhubarb and Vanilla Jam

This recipe is from the BBC good food channel. I quite like the idea to add something to the traditional jams so it will be something special. The recipe is great, but I slightly reduced the amount of sugar to use, as the vanilla makes the jam sweet anyway.

Rhubarb and Vanilla Jam

1.2kg rhubarb, weighted after trimming, cut into 3cm chunks
0.9kg jam sugar or granulated sugar and some pectin-according to the recommended amount on the product
2 vanilla pods, halved length ways
1 lemon juice

Put a small plate in the freezer. Put the rhubarb into your largest saucepan with the sugar and halved vanilla pods. Heat gently into, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10minutes, 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 minutes, push your finger through the jam-if the surface wrinkles it is ready. If not, keep cooking  for 2-minutes intervals, testing in between. 

Once the jam is ready, let it cool for about 15 minutes before ladling into warm sterilised jars and sealing. Will keep for 6months in a cool, dark place.

To sterilise your jars:
Wash your jars in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, run the jars and lids thorough a hot dishwasher cycle, then let them dry.

Or like my mum did it: put your washed jars and lids into a massive saucepan filled with water and start boiling it, after 15minutes, just before filling take them out one by one. The jar should dry out within seconds as the remaining of the water evaporate immediately.

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