Rhubarb and Vanilla Jam
Ever wanted to try making jam? Rhubarb is in season right now so have a go at making this recipe... it's delicious!
- 1 kg rhubarb
- 2 vanilla pods
- 1 kg caster sugar
- 1 juiced lemon
- 125 ml Pectin (liquid)
- Chop all the rhubarb up into one inch pieces and wash. Put it into a large saucepan along with the sugar, pectin and two seeded vanilla pods.
- Heat gently and stir until the sugar has dissolved. Squeeze in the whole lemon and increase the heat.
- Boil for 10 minutes, skimming off any scum as you go. The rhubarb should be soft.
- Once the jam is ready let it cool for about 15 minutes. Ladle the jam into warm sterilised jars and seal. Once opened keep in the fridge for up to 6 months.
- Serve and enjoy!
View the recipe instructions at Globe Scoffers