I made melon and cinnamon jam and I loved it. Adding spices gives an extra flavour that makes it stand out. So my next preserve was a Rhubarb and vanilla jam. I love this one too, the vanilla has a subtle flavour and the slight sharpness of the rhubarb makes it special.
Ingredients for 4 small jars:
– 1200g Rhubarb
– 600g sugar
– 2 tsp vanilla paste
Cut the rhubarb into slices and put them in the pan that you’ll use for cooking. Add the sugar and leave it overnight or at least a couple of hours to release the syrup, it will make cooking easier. Add the vanilla paste. Put it on the hob at medium heat. Stir once in a while. The jam is ready in 1 hour, maybe a little bit more.
Put the jars in the preheated oven to sterilize. Scoop the jam into the jars while is still hot and close the lid.
Do you make your own jam? Would you like to try rhubarb and vanilla jam?