Rhubarb And Vanilla Jam Recipes

Steps:

• Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
• Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
• Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Steps:

• Sterilize your jars in a large pot of boiling water. If you're making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
• In a 4-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high).
• After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
• At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done.
• You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
• Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings. Process in a hot water bath for ten minutes.
• Remove from water and let cool.
• It's delicious on toast. If yours turns out more syrup-y than jammy, serve with pancakes or waffles and tell everyone you did it on purpose.

Steps:

• Preheat the oven to 140°C Wash two or three jam jars in hot, soapy water, then rinse and put in a warm oven to dry, or wash on a hot dishwasher cycle, then keep warm. Put two plates in the freezer ready to test for setting.
• Put the rhubarb, sugar, vanilla and orange juice in a large, wide-based pan and heat gently, stirring occasionally, until the sugar has dissolved.
• Increase the heat and bring to the boil. Boil rapidly for 10 minutes, then test for setting. To do this, put a teaspoon of jam on one of the chilled plates, then push it gently with your finger. If the surface wrinkles, the jam is ready. If not, boil again for 2 minutes, then retest. Repeat until it's ready.
• Skim any scum off the surface and remove the vanilla pod. Leave the jam for 15 minutes, then pour into the jars. Cover with jam pot covers, following the instructions on the pack.

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.