Rhubarb And Vanilla Jam
A delightful homemade rhubarb and vanilla jam that captures the essence of summer in a jar. The sweet aroma of vanilla complements the tangy rhubarb, creating a perfect balance of flavors. This simple recipe yields a luscious jam that is perfect for spreading on toast or stirring into yogurt.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz rhubarb
- 2 vanilla pods
- 1kg/2lb 4oz preserving sugar
- 4-5 tbsp apple pectin
Instructions
- Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer.
- Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften.
- Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.
- To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam â if it wrinkles itâs ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while youâre testing so that if itâs ready you wonât overcook it.)
- Remove the vanilla pod.
- Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 3 x 450g/1lb jars
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