How To Make Rhubarb, Apple and Vanilla Jam

Homemade Jam Recipes

Ingredients: Rhubarb, Apple and Vanilla Jam Recipe

2 lb / 1,000 grams of fresh rhubarb (never use leaves, as this part of the plant is poisonous)
1 lb / 500 grams of cooking apples
2 lb / 1,000 grams of white granulated sugar
2 vanilla pods
1 orange
8 fl oz / 250 ml of tap water

Method - What To Do

Since rhubarb starts to crop so early in the year, this is a good recipe to start off your jam making year with. The addition of cooking apples, such as Bramleys, adds some extra natural pectin to the mix and will result in a more solid setting.

Wash all of the rhubarb stalks and chop into small slices. Add the rhubarb pieces into a big pan and peel the apples. Roughly chop all of the apples, discarding their cores. Mix the apples in with the rhubarb, along with the white sugar, the juice and grated rind of one orange, and the tap water. Stir the mixture around and place on a low heat. Continue to stir slowly until all of the sugar crystals have completely dissolved.

Finely chop the vanilla pods into tiny pieces and add to the jam mixture, which should now be approaching boiling point. Allow the rhubarb and apples to boil strongly for a few minutes and then simmer for half an hour. Stir gently during this time, being careful that the softening fruit doesn't completely disintegrate and retains some of its structure, so that you will end up with a slightly chunky preserve.

Test the rhubarb and apple jam to check if it has been able to reach a setting point. Do this by placing a small amount on a china plate (chilled earlier in a fridge or preferably a freezer). If the jam begins to gain a jelly like consistency, it has indicated that it is ready to set. Otherwise, simmer and test some more until a good setting point has been reached.

Cool the jam for a few minutes, skimming off any froth and small bubbles that remain on its surface, and then spoon into sterile jam jars.

Rhubarb, Apple and Vanilla Jam Recipe - More Jam Recipes.