As winter rolls around once again the plums and apricots have long since disappeared from our trees and have been made into delicious jams, preserves and baked goods, not to mention eaten fresh from the tree.
This time of year is not known for jamming but I have found a gorgeous recipe for jam made from the abundant rhubarb plant that lives by our front porch. We usually use rhubarb in crumbles and pies and sometimes stew it up with apples to eat with icecream but this year I have an inkling that the whole plant will be cooked up into this delicious spread!
Without further ado, here is the recipe!
Adapted from BBC Good Food
Rhubarb and vanilla bean jam
1kg rhubarb (trimmed of leaves and ends)
1 tsp pectin (or, as I did, finely dice the skin of a mandarin or clementine- any citrus skin will do)
2 vanilla beans halved
Put a small plate in the freezer.
Wash rhubarb, chop into 3cm chunks and place in a large pot with the sugar, mandarin skin and vanilla bean. Cook over a medium heat until the sugar dissolves.
Turn to low and simmer for 10 minutes or until the rhubarb is soft and beginning to break apart. After this point, begin testing every 2 minutes to see if the jam is set by dropping a small amount onto the cold plate. After a couple of minutes, run your finger through the jam on the plate and if it wrinkles on the surface it is ready.
Once the jam is ready, carefully spoon into warm sterilised jars and place lids on while the jam is still hot to ensure a vacuum seal.
Stored in a dark pantry, this delicious jam should keep for 6 months.
|Before the sugar dissolved|
|Simmering away nicely|