Edd Kimber's rhubarb vanilla jam recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s rhubarb vanilla jam recipe By Edd Kimber - April 10, 2022 One of my favourite ways to extend the enjoyment of the forced rhubarb season. Instead of using a jam sugar, which has added pectin to ensure a nice set, I use a little lemon juice. This adds brightness – though it’s a slightly softer set compared to a commercially made jam. Nassima Rothacker MAKES ABOUT 900G 665g rhubarb, cut into small pieces 665g caster sugar 1 tbsp lemon juice 2 tsp vanilla bean paste Preheat the oven to 160C/140C fan/gas 3. Place a small side plate in the freezer for testing the set. Using warm soapy water, clean your jars and lids. Rinse with hot water, then place the jars on to a baking tray. Put in the oven until the jars are dry, about 10 minutes. Place the lids in a bowl and cover with boiling water, draining when needed. Put the rhubarb in a large saucepan along with the sugar and lemon juice then place over a low/medium heat to cook, stirring occasionally until the sugar has dissolved. Turn the heat to high and cook, stirring frequently, until the jam reaches 105C on an instant read or jam thermometer (about 5-7 minutes). To test the set without a thermometer, turn off the heat and remove the side plate from the freezer then spoon on a little bit of jam. Put the plate in the fridge for a couple of minutes. Once chilled, push the jam with your finger: if it wrinkles the jam is ready; if it’s still liquid then cook for a little while longer until the jam passes this test. Remove the jam from the heat and stir through the vanilla bean paste. Ladle the jam into the jars and carefully seal while the jam is still hot. Store in the cupboard for a couple of months. Once opened, refrigerate and use within a couple of weeks. Follow Edd of Instagram and TikTok @theboywhobakes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved