This is another scrumptious jam made with Yorkshire Rhubarb, created by guest chef Brenda Clough. The rhubarb came from the garden of Cortworth House, Wentworth. The vanilla lifts the flavour of the rhubarb to another dimension! This should make about three, 400g jars.
700g rhubarb, washed and diced. Note: don't peel the jrhubarb as it is the red colouring in the skin that gives the jam the lovely pink colour.
700g golden caster sugar
Juice of a large lemon
- Juice of an orange
- 1 vanilla pod split lengthways
- Put a clean saucer into the freezer to chill.
- Put the rhubarb in a large saucepan and pour the sugar over the rhubarb and leave for one hour.
- Add the vanilla pod and the orange and lemon juice.
- Bring slowly to a boil over a medium heat, and boil for about 15 minutes.
- Now you need to test for set - put a teaspoonful onto the chilled saucer from the freezer, if the edges wrinkle slightly when tipped, the jam is ready. (This is quite a soft set jam.)
- If not cook for another 5 minutes and test for the set again.
- Keep doing this until the jam has set to your satisfaction.
- When the set is right, pour into sterilised jars and seal.
Tip: To sterilise jars, either place them in an oven preheated to 150°C /300°F for 10 minutes, or put them through a hot cycle in your dishwasher.