Rhubarb & Vanilla Jam

I love making preserves, especially if I am using fruit or vegetables I have grown, since we have lived here however that hasn't been possible. In our old garden we had lots of plum, apple and pear trees and I used them to make jams and chutneys. Anyway, this weekend I went to a lovely farm shop that I like to visit and bought rhubarb to make jam and when the season arrives I will find a 'pick your own' and pick strawberries and other fruit to make more flavours.

Knowing my passion, my daughter bought me the labels and jar covers that I have used here, for my birthday

Rhubarb & Vanilla Jam

1kg rhubarb, trimmed weight

1 vanilla pod

1 kg sugar (I use jam sugar)

Method

Prepare rhubarb and cut into short lengths

Put into bowl

Split vanilla pod lengthways and extract sticky black seeds

Add seeds and split pod to fruit

Stir in sugar, cover bowl and leave in a cool place, ideally not the fridge, for 8 hrs or more.

When you go back to it the suger will have drawn out the juice from the fruit and vanilla will perfume it

Transfer contents into preserving pan, heat, stirring gently until sugar has dissolved

Bring to boil and boil rapidly until setting point is reached, remove pod.

If a scum has formed, gently skim it off

I test for setting point by putting a saucer or small plate in the feezer to cool it, spoon a small drop of jam onto cold saucer, wait a few seconds and then push gently with finger. If the jam wrinkles it is ready to pot, if it doesnt then boil for a little longer

Pour jam into clean strerilised jars, cover and label