It’s been a wet cold miserable day. It seemed the heavens opened every time I had to go outside. It’s ok though I quite like the rain and hearing it fall. Somehow though, it left me with the need to hunker down and feel I had done something worthwhile. Having been lucky enough to be gifted with 6 rather fine stalks of rhubarb I started reminiscing about a jam I made about 8 or 9 years ago Rhubarb and vanilla jam. Totally reminded me of one of my childhood favourites rhubarb and custard sweets. With a little looking around Pinterest and my own books I worked out what I needed and was delighted I had it all. Very simple but worked so well
I used
1kg cleaned trimmed and chopped rhubarb
700g of granulated or caster sugar (I used half vanilla sugar)
Juice of half a lemon
2 teaspoon of vanilla extract
This made enough for 2 biggish jars. That I cleaned and sterilised before hand. I actually did 3 as wasn’t sure how many I would need.
I started by stirring the chopped rhubarb and sugar together until it all came together and looked like this. No liquid was needed at all. I then stirred through the lemon juice and put onto heat stirring and making sure it didn’t catch.

It didn’t take long foe the sugar to dissolve and the rhubarb start to break down and release its juices. It looked like this after just a few minutes.

220 f or 105 Celsius is the setting temperature for jam.as it reached this temperature and was taken off the heat I stirred through the vanilla extract. This was close but just under as wasn’t taking the picture at a level angle with the jam thermometer. I also took out a teaspoons worth and placed on a cold plate and after a minute checked it was holding it shape especially when pushed with a finger and formed wrinkles/ridges.

At this point I decanted into jars and put the lids on. They are now being left overnight to cool and set up. Not the pink of rhubarb I know but the smell and taste is amazing.

Hidden in the back of my cupboard is a jar of sugar I keep with used vanilla pods in and they flavour and scent the sugar. As I didn’t have quite enough caster sugar in the cupboard I took out the jar of vanilla sugar giving me more of a vanilla kick. I simply left the pods in the jar and topped it up putting it back in the cupboard until next time I want it. I keep forgetting I have it. Had to hide it as the children kept eating it and I was left with none for my baking.
Hubby isn’t a fan of rhubarb so that’s more for me and youngest son to tuck into.
I haven’t made jam in a few years and forgot how easy and enjoyable it is. Best of all is that over the cold dark days ahead we can have a lovely comforting rhubarb jam on or toast or in cakes to remind us of warm sunny days.