Fresh bread and rhubarb jam – there’s no better combination for a post-festive ‘kick’
After all the rich indulgences of Christmas why not give yourself a post-festive ‘kick’ with some gorgeous homemade jam on freshly baked bread? Like the idea? Thought so! Try this jammy treat using in-season rhubarb…
RHUBARB & VANILLA JAM
- 1kg of trimmed rhubarb
- 1kg jam sugar
- 2 vanilla pods
- Juice of one lemon
Put a small plate in the freezer (this will be used later to test that the jam has reached setting point).
Sterilize the jars and lids for canning by boiling them (there should be enough jam for around three or four jars).
Cut the rhubarb into 3cm chunks, halve the vanilla pods and then add to a large saucepan with the sugar.
Heat gently, stirring constantly, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
Boil for about 10 to 15 mins, skimming off the scum as you go until the fruit is soft. Test for setting point by spooning a little of the mixture onto your chilled plate. The jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
Once the jam is ready, let it cool for about 15 mins before ladling into the warm sterilised jars, gently tapping the bottom of each jar to release any air bubbles before sealing. It should keep in a cool, dark place for around six months.