Wash jars and lids in hot soapy water
Place in an oven set on low heat to sterilize jars
Jam pan retrieved from garage with 1kg of jam sugar (with pectin)
Out into the rhubarb wilderness
1kg of rhubarb stalks
Cut rhubarb into 1 inch chunks (roughly) and place in the pan with the sugar over a low heat. Keep stirring
Juice a lemon
Keep stirring that rhubarb until all that sugar has dissolved. Add 2 teaspoons of vanilla paste or the seeds from 2 vanilla pods.
Funnel found and washed
Add the lemon juice and turn up the heat and boil for 7 mins. BTW you should also have a saucer chilling in the freezer!
TAKE THE JAM OFF THE HEAT. Place a splodge of jam on the chilled plate and leave for a minute. Does it wrinkle when you push it with your finger? If so it is ready. Otherwise get that jam back to the boil for another minute and test again,
Carefully take those hot jars out of the oven
Not quite a full jar; perfect for tomorrow’s breakfast
Breakfast out in the sun with the Sunday papers. And relax!
Love, Lucie xx
- Recipe – Strawberry-Rhubarb Refrigerator Jam (aaasupport.wordpress.com)
- Recipe Box: Rhubarb Cake (homefront.prudentliving.com)
- Rhubarb Rhubarb (dollyrock.wordpress.com)