I don't know about you, but I remember, as a child, rows of old chimney pots in my parents garden when I was growing up. I first remember them in our house in Bristol where they were lined up in the vegetable garden by the old stable block and I was fascinated - you don't often get to see things that should be on the roof do you and I remember being slightly obsessed with them. I was young I suppose so what would you expect!? More recent memories are of the garden in Somerset where these, similar, chimneys were bursting with vivid red stalks of rhubarb. I would pick them and eat them raw under a big fur tree. I didn't really like the taste, more the sharp, tartness that made your face contort with joy!
Anyway, race forward and I am sat in my kitchen in London having just made jam with said stalk and its just as joyful as I remember. I might even prefer the jam to the gin...sshhhh, I didn't say that out loud...
Ingredients. This made 6 jars, and enough left over to eat warm as treat for your endeavours...
1kg Rhubarb, cut into chunks of varying sizes
1kg Jam Sugar
2 Vanilla Pods,
Juice 1 Lemon
Method
1. Very important step - put a small plate into the fridge or freezer, this is to test if your jam is ready. Obviously using a jam thermometer works as well, but the plate method means you get to taste the jam halfway through...
2. Sterilise your jars, I put mine in the oven at 200 degrees for 5 mins
3. Put the chopped up rhubarb, sugar and halved vanilla pods into your jamming pot and heat gently until the sugar has dissolved and the rhubarb has started to break down
4. Bring to the boil and boil vigorously for about 10 minutes. Your jam thermometer should hit 105 degrees Celsius.
5. At this point you can take off the heat and spoon a little onto the chilled plate. If after a couple of minutes the mixture looks and feels jam-like, I guess its ready. If not, give it another boil for 2-3 minutes and test again
6. Allow the jam to cool for a about 10 minutes then remove the vanilla pods and pour into the warm, sterilised jars and seal
7. Label when the jars are fully cold, otherwise they peel off. Not ideal
8. Enjoy!
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