Rhubarb... It has been a very wet and cold start to spring so things are not growing there best but if you can manage to get any rhubarb from your garden make this amazing jam.
500g Rhubarb
500g Jam sugar
1 vanilla pod
1/2 sachet of pectin
- First things First put a saucer in the fridge, you will need this later!
- Cut of the leaves and chop your rhubarb in to 5mm slices but in a heavy based pan with a splash of water and cook for 5mins stirring lots so it does not go to mush.
- Cut the vanilla pod in half length ways and run a knife down the open side scraping up the vanilla seeds, do this to both sides and add the pod and seeds to the pad with the rhubarb. (here is a video i found for you if you don't under stand)
- Add the sugar & pectin, bring the heat up to no more then 104°C stir till the sugar has melted.
- Turn down to a steady/gentle boil (slowly bubbles popping to the top) cook for 15mins then do the plate test.
-
To test the setting point, remove the pan from the
heat. Take your saucer from the fridge and place a drop of jam onto the
cold plate. After a few seconds push the jam with your finger.
- If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
- now pour the jam in to some sterilized jars cover with a wax disk made from some baking parchment paper, close the lid when still warm label and store in a dark place for up to 1 year
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