Fulham Horticultural Society
Founded 1924
Rhubarb and Vanilla Jam 1kg rhubarb, cut into chunks 1kg jam sugar (or caster sugar and a sachet of pectin) 2 vanilla pods halved lengthways juice of 1 lemon Put the rhubarb and sugar into a preserving pan with the vanilla pods. Heat gently, stirring, until the sugar has dissolved. Pour in the lemon juice and increase the heat. Boil for about 10 mins until the fruit is soft. Skim as necessary. Test for a set (saucer in the freezer is the method I use). If set not reached, reboil for a couple of minutes and retest. When the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. |