Rhubarb Jam

One of the first things I do each time we move house is to plant rhubarb.  It is such a lovely plant, requiring very little care and is ready to start eating in about 2 years (depending on the size you plant).  I have 5 plants just now, of various ages, and I'll miss them when we move.


Well, with the husband dieting, the girls not liking rhubarb, and myself not wanting to be a glutton and eat an entire rhubarb crumble by myself, I decided to make jam instead.  That way I can have the tart sugary goodness all year round.  I've never made rhubarb jam before, but I did eat it once at a B&B we stayed at in the before era (you know, before we had kids) and liked it quite a lot.  I found a rather tasty looking recipe on the BBC Good food site, so I gave it a try.  I didn't have a kilo, so I reduced the recipe to suit what I did have.

Rhubarb & Vanilla Jam

812g rhubarb
812g caster sugar
8g pectin
juice of 1 lemon
1 tsp vanilla (I didn't have pods and didn't want to run to the store)


Directions:

1. 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. 

2.  Boil for about 10 minutes, skimming off the scum as you go (the fruit should be soft, I mashed my further with a potato masher). 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)


3.  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.


I got 3 full jars and one that is about 1/2 full. You know what that means right? I have to open the 1/2 full jar and eat it first.  It tastes wonderful on some home made bread!