It’s the end of the summer, holidays are over (sigh…) but you can still find some rhubarb in my regular fruit & veg shop Au Bout du Champ. So it’s about time I publish this quick recipe for a rhubarb & vanilla jam I felt making at the beginning of the summer. I still have too many jars in my fridge but I just love jam!
I made this recipe the first time last year in Sydney with Mayumi who gave me the tip to start baking the rhubarb in the oven before finishing the cooking process in a sauce pan (I do not have a jam basin yet, still looking for one at flea markets…) in order to keep its pink colour (as you will see below I was more successful with the pink colour last year than this year…argh…). And the addition of the vanilla just does it (at least for me!).
Prep time: 10 min / Cooking: 30 + 10-15 min
Ingredients
500g organic rhubarb, leaves removed
500g organic golden cane sugar
the juice of half a lemon (medium size)
1 vanilla bean
Method
Pre-heat oven at 180°C / 350°F.
Slice the rhubarb into 3-5 cm chunks. Place in an oven dish, add the lemon juice and coat with sugar. Bake for 30 min or until rhubarb is tender. Transfer to a sauce pan, add the vanilla seeds and the bean cut lengthwise. Cook for another 10-15 min and “mash” into a purée.
Remove the bean, fill the sterilised jars (still warm) with the hot jam, screw tops and flip over until completely cooled down.
Note : to sterilise jars, put in an oven at 120°C / 250 °F for at least 15 min.
2016 batch in Sydney
2017 batch in Paris
More jam recipes here (yes I love adding vanilla in jams):
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