Forced Rhubarb & Vanilla Bean Jam
This vibrant forced rhubarb & vanilla bean jam is a great way to make use of seasonal fruit. It's easy to make & jam packed full of flavour!
Servings: 500 Grams
Equipment
- Medium Saucepan
- Juicer
- Digital Food Probe
- Jar
Ingredients
- 400 g Forced Rhubarb
- ½ Vanilla Pod
- 340 g Jam Sugar
- 1 tbsp Lemon Juice
- 2 tbsp Grenadine Optional
- 15 g Unsalted Butter
- A Pinch Of Sea Salt
Instructions
Macerating
- Give the rhubarb a quick wash under cold water then lightly trim the tops & bottoms with a sharp knife.
- Next, cut the rhubarb into 1½-2 cm pieces & place into a mixing bowl along with the vanilla*, jam sugar, lemon juice & grenadine (if using). Mix to combine then cover the bowl with clingfilm & leave to macerate for 2-3 hours in the fridge.*Scrape the seeds out of the vanilla pod & add both the pod & seeds to the rhubarb.
- Transfer the rhubarb (including the juice) into a medium saucepan, set over a low heat then cook, stirring regularly until the sugar has dissolved & the rhubarb is soft. This will take 5-10 minutes.
- Turn the heat up to medium-high, bring the rhubarb to the boil then cook, stirring occasionally until the jam reaches 105°c/221°f.
- Take the pan off the heat then stir in the butter & a pinch of sea salt. Leave to cool slightly then transfer the jam to a sterilised jar.
Notes
1. Cooking On An Aga - Cook the jam on the simmering plate to dissolve the sugar then move over to the boiling plate to boil.
2. Wrinkle Test - If you haven't got a digital food probe, you can use the wrinkle test to check if your jam is cooked.
To do this, place a small plate/saucer into the freezer before making your jam. Then to check, spoon a small amount of jam onto the cold plate, leave it for 1 minute then drag a finger through it. If it wrinkles, it's ready. If it doesn't, keep cooking for a few more minutes.
Using this method, I find that it's best to check the jam after 4-5 minutes of boiling. Make sure to take the jam off the heat whilst you check it, so that it doesn't overcook. 3. Storage - Kept in the fridge, in a sterilised jar, this jam will keep for several months. To sterilise jars, I like to follow the instructions over on the Kilner Jar Website 4. Grenadine - Grenadine is a deep red, fruit syrup that is available in most supermarkets. We're using it in our jam to add colour but it can be made without.
To do this, place a small plate/saucer into the freezer before making your jam. Then to check, spoon a small amount of jam onto the cold plate, leave it for 1 minute then drag a finger through it. If it wrinkles, it's ready. If it doesn't, keep cooking for a few more minutes.
Using this method, I find that it's best to check the jam after 4-5 minutes of boiling. Make sure to take the jam off the heat whilst you check it, so that it doesn't overcook. 3. Storage - Kept in the fridge, in a sterilised jar, this jam will keep for several months. To sterilise jars, I like to follow the instructions over on the Kilner Jar Website 4. Grenadine - Grenadine is a deep red, fruit syrup that is available in most supermarkets. We're using it in our jam to add colour but it can be made without.