Ingredients
400g rhubarb
400g jam setting sugar
Knob of butter
1tsp vanilla paste
Rhubarb and Vanilla Jam
by Rebecca LambDirections
Wash and chop rhubarb then cover with boiling water in a saucepan and leave to stand for half an hour. Drain. Cover with sugar and heat gently over a low heat until sugar is dissolved. Add butter and vanilla and boil rapidly for 4 minutes, stirring to ensure it does not catch. Test jam is set by cooling a teaspoonful on a plate and running your finger through (it should wrinkle). Pour into jars that have been washed, rinsed and sterilised in a 120deg oven for 10 min.
The weekly joy of the veg box delivery to my doorstep, the beauty, freshness and abundance of the produce. The smell and the array of colour of the bountiful harvest of crops. The squeak of the kale, the snap of podding broad beans.
— Helen Bowman
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