View source for Sweeter Easter: Rhubarb Vanilla Jam

<br>One of my favourite ways to extend the enjoyment of the forced rhubarb season. Instead of using a jam sugar, which has added pectin to ensure a nice set, I use a little lemon juice.<br><br>This adds brightness - though it's a slightly softer set compared to a commercially made jam.<br>MAKES about 900g<br>665g rhubarb, cut into small pieces<br>665g caster sugar<br>1 tbsp lemon juice<br>2 tsp vanilla bean paste<br>Preheat the oven to 160C/140C fan/gas 3.<br><br>Place a small side plate in the freezer for testing the set.Using warm soapy water, clean your jars and lids. Rinse with hot water, then place the jars on to a baking tray. Put in the oven until the jars are dry, about 10 minutes.<br>Place the lids in a bowl and cover with boiling water, draining when needed.Put the rhubarb in a large saucepan along with the sugar and lemon juice then place over a low/medium heat to cook, stirring occasionally until the sugar has dissolved.<br><br>Turn the heat to high and cook, stirring frequently, until the jam reaches 105C on an instant read or jam thermometer (about 5-7 minutes).To test the set without a thermometer, turn off the heat and  cooking; [https://trendcooks.weebly.com/news/creamy-chicken-and-corn-chowder Xem thêm], remove the side plate from the freezer then spoon on a little bit of jam.<br>Put the plate in the fridge for a couple of minutes. Once chilled, push the jam with your finger: if it wrinkles the jam is ready; if it's still liquid then cook for a little while longer until the jam passes this test.Remove the jam from the heat and stir through the vanilla bean paste.<br><br>Ladle the jam into the jars and carefully seal while the jam is still hot.Store in the cupboard for a couple of months. Once opened, refrigerate and use within a couple of weeks. <br>   RELATED ARTICLES                       Share this article Share    <br>  <br>