Skip the store-bought stuff and try out this delicious jam recipe. With rhubarb, strawberry and vanilla bean, this sweet spread is definitely one to keep on hand.
1 bunch (500g) rhubarb, ends trimmed, cut into 3cm lengths
500g strawberries, rinsed, dried, hulled
1kg caster sugar
1 tsp vanilla bean paste
Nutritional information
Per Serve: Energy: 1260kJ/300 Cals, Protein: 1g, Fat: 0g, Sat fat: 0g, Carb: 72g, Fibre: 1g.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Juice the lemon, reserving any seeds. Place the reserved seeds in a small piece of muslin and tie with kitchen string to secure.
Step 2
Combine the lemon juice and seeds, rhubarb, strawberries, sugar and vanilla bean paste in a large saucepan. Set aside for 2 hours or until strawberries release their juices and the mixture is quite syrupy.
Step 3
Place over low heat. Cook, stirring occasionally, for 10 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 15 mins or until the jam is at setting point. (To test if jam is set, place a small saucer in the freezer to chill. Remove jam from heat and place a spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if the jam wrinkles and gels. If it doesn’t, return to the heat for 5 mins and repeat the test.)
Step 4
Meanwhile, sterilise 3 x 500ml preserving jars. To sterilise, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover pan and reduce heat, boiling gently for 10 mins. Remove sterilised jars and lids with tongs and place upside down on a clean tea towel.
Step 5
Use tongs to remove and discard lemon seeds. Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.
1 bunch (500g) rhubarb, ends trimmed, cut into 3cm lengths
500g strawberries, rinsed, dried, hulled
1kg caster sugar
1 tsp vanilla bean paste
Description
Skip the store-bought stuff and try out this delicious jam recipe. With rhubarb, strawberry and vanilla bean, this sweet spread is definitely one to keep on hand.
Method
Step 1
Juice the lemon, reserving any seeds. Place the reserved seeds in a small piece of muslin and tie with kitchen string to secure.
Step 2
Combine the lemon juice and seeds, rhubarb, strawberries, sugar and vanilla bean paste in a large saucepan. Set aside for 2 hours or until strawberries release their juices and the mixture is quite syrupy.
Step 3
Place over low heat. Cook, stirring occasionally, for 10 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 15 mins or until the jam is at setting point. (To test if jam is set, place a small saucer in the freezer to chill. Remove jam from heat and place a spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if the jam wrinkles and gels. If it doesn’t, return to the heat for 5 mins and repeat the test.)
Step 4
Meanwhile, sterilise 3 x 500ml preserving jars. To sterilise, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover pan and reduce heat, boiling gently for 10 mins. Remove sterilised jars and lids with tongs and place upside down on a clean tea towel.
Step 5
Use tongs to remove and discard lemon seeds. Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.
