A word of warning, this rhubarb and vanilla jam is so delicious it is like eating pudding. I ended up eating mine out the jar.
400g jam sugar
1 vanilla pod, halved lengthways
juice of half a lemon
Put a small plate in the freezer. Chop rhubarb to 3cm pieces. 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. Make certain all the sugar has dissolved before boiling. Boil for about 10 mins, skimming off the scum as you go. (the fruit should be soft).
|Setting point when surface wrinkles|
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. Serve on croissants or fresh bread.
Makes two medium sized jars or 4 small jars of jam.
First time jamers: you are a first time jam maker you may find this link very useful. Ten steps to jam making by Delia.
Sterilising 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 through a hot dishwasher cycle, then let them dry.