Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe
Nutrition and extra info
Nutrition:
- kcal44
- fat0g
- saturates0g
- carbs12g
- sugars12g
- fibre0g
- protein0g
- salt0g
Ingredients
- 1kg rhubarb, weighed after trimming, cut into 3cm chunks
Rhubarb
roo-barbBotanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 vanilla pods, halved lengthways
- juice 1 lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
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.
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