Rhubarb and vanilla jam
Prep time less than 30 mins
Cook time less than 30 mins
Makes 3 x 450g/1lb jars
Dietary Vegetarian
From Country Show Cook Off
A really simple jam that's perfect for jazzing up desserts, rippling through ice cream or adding to natural yoghurt. Equipment and preparation: For this recipe you will need three sterilised 450g/1lb jam jars.
Method
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Cut greaseproof paper into circles the size of the opening on the jam jars.
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Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften.
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Remove the vanilla pod.
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Pour the hot jam into sterilised jam jars and cover the jam with the greaseproof paper circles. Screw on the lids and set aside to cool completely.
Ingredients
- 1kg/2lb 4oz rhubarb, chopped into small pieces
- 2 vanilla pods
- 1kg/2lb 4oz preserving sugar
- 4-5 tbsp apple pectin (available from large supermarkets and health food shops)
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