Rhubarb Jam

Last weekend I went to the St Kilda Farmers' market. This groovy little market is only a hop, skip and a jump from our house, so I don't know why it took me well over 6 months of living here before I checked it out for the first time. It's only on once a month, so miss it and you miss out for another 4 weeks. Ouch! (Although I've just noticed there is an Albert Park market on the 3rd week of the month which is still nice and closeby. I might try and make it there this Saturday!)

Even though I've only been about 4 times, I've already got myself a little routine. Must buy items are baby cos lettuce, tomatoes, blue cheese and a piece of brownie. Other items are negotiable, depending on what's in season.

One of the suprise items this time was a lovely looking bunch of rhubarb. I made part of it into a galette, and the other 2/3 I used to make my first ever jam.

I was going to say it was as easy as pie, but truthfully it's even easier. I adapted this recipe from taste.com.au to use part of the bunch of rhubarb, and a heap less sugar. I'm not really a jammy person, and would prefer mine on the tart, rather than the sweet side. I had no idea if these adjustments would effect the setting, but it didn't seem to make any difference. I love the way there are only 4 ingredients, and no fancy setting or gelling agents (is that normal for jam? I have no idea!)

Rhubarb Jam recipe

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients

• 2/3 bunch trimmed rhubarb, washed, coarsely chopped
• 300g caster sugar (I used a combination of raw sugar and caster sugar, since I was running low)
• Juice of 1/2-1 fresh lemon
• 1 tsp vanilla essence

Method

1. Combine the rhubarb, sugar, lemon juice and vanilla in a large glass bowl. Cover and set aside to infuse for a few hours or overnight, depending on how patient you are.
2. Transfer the rhubarb mixture to a large saucepan. Place over medium-high heat. Bring to the boil. Use a large metal spoon to skim any froth from the surface. Cook, stirring, for 25-30 minutes or until the jam jells when tested (see note).
3. Spoon the hot jam mixture into clean, dry jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.

Tips

• To test if the jam is ready, place 1 teaspoon of the jam on a chilled saucer and place in the freezer for 1-2 minutes or until cooled to room temperature. Lightly push the jam with your finger. If the surface wrinkles, it's ready.
• To sterilise glass jars, wash the jar and lid in warm soapy water and rinse. Transfer to a baking tray lined with baking paper and place in oven preheated to 100°C until dry. Use straight from the oven.

There you go, easy as!!! Next time I would try replacing the lemon juice with orange juice and reducing the sugar even more.

Here's how I enjoyed my first tasting: for breakfast on pancakes with yoghurt and coffee. Mmmmmm.



I've never made scones before, but I'm tempted to learn just so I can taste this jam on a warm scone with cream. Yum!