Rhubarb & vanilla jam

_20170503_202915

The vanilla in this jam compliments the sharpness of the rhubarb. Whilst you can’t eat the leaves, they do have other uses; They can be used to make natural pesticides or to add colour to fabrics.

Interestingly the plant also contains the same chemical used to make bleach.

Ingredients:

  • 1kg rhubarb (cut into 2 cm pieces, leaves removed)
  • 1kg jam sugar
  • Juice of 2 lemons
  • 2 vanilla pods (halved)

Method:

Gently heat the rhubarb in a large pan with the lemon juice and vanilla pod for a few minutes.

Add the sugar and stir until dissolved.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 – 15 minutes until setting point is reached.

Leave to cool for 10 minutes, remove the vanilla pods and pour into warm, sterilised jars.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s