Monday, May 19, 2014

Rhubarb and Vanilla Jam

The rhubarb plant in the garden is growing very enthusiastically! It looks like it now has 5 or 6 budding points on the crown, so it probably will need lifting and splitting into 2 or more plants in the autumn. I pulled a load of stalks from it, and pulled up a couple of raspberry shoots that were trying to invade its patch.

Rhubarb jam is easy to make and tends to set up very well. Rhubarb and Vanilla jam tastes like a fruitier version of the Rhubarb and Custard boiled sweets that we used to eat as kids.

As you can see from the jam colour, my rhubarb is one of the green and pink varieties that loses its colour when cooked. For a brighter pinker jam, try to get hold of one of the more strongly coloured varieties.