Make your own homemade spread with this heavenly rhubarb, strawberry and vanilla bean jam.
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5 Ingredients
5 Method Steps
5 Ingredients
1 lemon
1 bunch (500g) rhubarb, ends trimmed, cut into 3cm lengths
500g strawberries, rinsed, dried, hulled
1kg caster sugar
1 tsp vanilla bean paste
Select all ingredients
5 Method Steps
Juice the lemon (1 lemon), reserving any seeds. Place the reserved seeds in a small piece of muslin and tie with kitchen string to secure.
Combine the lemon juice and seeds, rhubarb (1 bunch (500g) rhubarb, ends trimmed, cut into 3cm lengths), strawberries (500g strawberries, rinsed, dried, hulled), sugar (1kg caster sugar) and vanilla bean paste (1 tsp vanilla bean paste) in a large saucepan. Set aside for 2 hours or until strawberries release their juices and the mixture is quite syrupy.
Place over low heat. Cook, stirring occasionally, for 10 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 15 mins or until the jam is at setting point. (To test if jam is set, place a small saucer in the freezer to chill. Remove jam from heat and place a spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if the jam wrinkles and gels. If it doesn't, return to the heat for 5 mins and repeat the test.)
Meanwhile, sterilise 3 x 500ml preserving jars. To sterilise, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover pan and reduce heat, boiling gently for 10 mins. Remove sterilised jars and lids with tongs and place upside down on a clean tea towel.
Use tongs to remove and discard lemon seeds. Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.
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Recipe Notes
Makes 3 x 500ml jars.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods: Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves. Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel. Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
Nutritional Information
Per serving
Calories
301
Energy
1260 kj
Fibre
1g
Protein
1g
Carbs
72g
All quantities above are averages
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better homes and gardens strawberry rhubarb freezer jam
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