rhubarb and vanilla jam ...
It's rhubarb time of year again.
The 'Raspberry Red' rhubarb that I planted a couple of years ago on the allotment has produced a bountiful harvest of beautiful ruby red stalks.
Rhubarb is always welcome at this time of year, coming as it does, well before the other soft fruits and berries are ready.
In the past, I've usually paired rhubarb with ginger ( being a long term fan of anything containing ginger) but recently, I have discovered the blissful combination of rhubarb and vanilla; think rhubarb and custard!
The vanilla flavour seems to enhance the rhubarb's sweetness, as does roasting the chopped rhubarb in the oven instead of the more usual method of cooking it in a pan on the hob. The former method also seems to mean that less sugar is required which is always a good thing.
So, just lately, chez fenland lottie, there has been lots of delicious roasted, vanilla infused rhubarb for breakfast and dessert with porridge or yoghurt - or both!
But with such an abundant harvest, I decided to make some jam too - rhubarb and vanilla jam.
Rhubarb is one of those fruits which is low in both acid and pectin, so it is best to use jam sugar, which has added pectin, to ensure a good set.
Apart from this one proviso, rhubarb jam is easy to make.
I used 1kg of jam sugar to 1kg rhubarb (weighed after trimming and cutting into 3cm chunks), 2 tsps of vanilla paste and the juice of 1 lemon.
Place all the ingredients into a large preserving pan and heat very gently until the sugar has completely dissolved, then increase the heat and boil rapidly for about 10 minutes or until set.
Spoon into sterilised jars and seal.
Makes about 3 lbs.
Delicious as a Sunday afternoon treat with tea and homemade scones.
We have been enjoying some beautiful Spring weather in this corner of the world and with the lighter evenings now here, there is lots of time to enjoy the garden and lottie.
Hoping the sun is shining where you are.
Speak soon.
Annie
x
Yummy, the jam looks delicious. I generally use ginger but will give vanilla a try.
ReplyDeleteYes, do give it a go. I think it's a delicious combination.
DeleteHope there will still be some of that delicious-sounding jam left at Easter! Homemade scones & jam - just my cup of tea. 😊
ReplyDeleteSeveral jars in the cupboard, so we should be ok! xx
DeleteLove rhubarb, especially the early, pink Yorkshire variety. Ginger's the usual accompaniment here, too, but will definitely try vanilla next time. Gosh, those scones look good!
ReplyDeleteThank you! Rhubarb and vanilla is definitely a new favourite!
DeleteRhubarb and vanilla sounds delicious, will have to give it a try. Thanks for sharing Annie x
ReplyDeleteIt's a lovely combination 😀
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