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.
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