Well it has been another busy week, but I have found time to bake and to make some jam, feeling rather pleased with myself as I have made the jam with my first batch of rhubarb from my garden, its going mad, so I have made muffins, jam and in the week hope to freeze some and make a crumble. I love the stuff, just as well really!

The jam as with most jams was so simple to make, very little prep, just patience required for the sugar to dissolve and the sugar thermometer to reach 105c, patience an attribute I lack, according to my Hubby!

I made a gorgeous Victoria sponge today as my Mum was coming over to see the new house, I filled it with whipped cream and a thick layer of the rhubarb jam and it was heavenly. There is only a small slice left for me to enjoy later with a nice cup of tea, so I think she enjoyed it.

The vanilla in this recipe was a lovely addition and keeps the flavours gentle, perfect for my sponge, but I will be experimenting with other batches as I love ginger with rhubarb and I found another recipe that had cinnamon in it, I will let you know how they turn out.

Buon appetito

Ingredients
1kg rhubarb , weighed after trimming, cut into 3cm chunks

1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin – we used Tate & Lyle)

2 vanilla pods , halved lengthways

juice 1 lemon

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.