Rhubarb & vanilla jam
If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Rhubarb & vanilla jam might be a recipe you should try. For $2.79 per serving, you get a condiment that serves 10. One serving contains 156 calories, 1g of protein, and 1g of fat. This recipe from BBC Good Food has 458 fans. It is perfect for Mother's Day. Head to the store and pick up rhubarb, juice of lemon, vanilla pods, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so excellent. If you like this recipe, you might also like recipes such as Rhubarb Orange Vanilla Jam, Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce, and Rhubarb Jam.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1kg rhubarb, weighed after trimming, cut into 3cm chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
2 vanilla pods, halved lengthways
juice 1 lemon
Equipment:
sauce pan
frying pan
candy thermometer
Cooking instruction summary:
Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat. Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C) Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.
Step by step:
1. Put a small plate in the freezer.
2. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods.
3. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
4. Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
5. Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.
Nutrition Information:
covered percent of daily need
