The other night on the way home from work, my husband called and asked me to stop at our local Fruit and Veg shop to pick up some last minute beans to go with dinner. On my way to the pay for my beans I spotted in season beautifully crimson Rhubarb and figured I would try and make something with it. Once I got home, gave the beans to my husband I went on a mission to deicide what to do with it. There are millions of recipes for Rhubarb and Apple Pies or Rhubarb crumbles, but we didn’t feel like making a dessert with it.
To my surprise we found a Jam recipe on a website that we visit frequently www.taste.com.au Our family love jam and I tried cooking in the past without much success, I always end up with a toffee like disaster.
But we gave it a go and we couldn’t believe how easy it was to prepare and make and so delicious.
500g of trimmed rhubarb, washed, coarsely chopped.
500g caster sugar
1/4 cup fresh lemon juice
1 tsp vanilla essence
We combined all ingredients in a bowl, covered it and left it in the fridge overnight.
The next morning we popped it into a saucepan on a medium high heat, brought it to the boil and stirred it for 20 – 30 minutes until it was thick and jelly like. We used a tip on the website to know when it was ready.
“ To test if the jam is ready, place 1 teaspoon of the jam on a chilled saucer and place in the freezer for 1-2 minutes or until cooled to room temperature. Lightly push the jam with your finger. If the surface wrinkles, it's ready”
We got a whole medium jar of jam. We made a batch of Stephanie Alexander’s basic scones and went to the park for morning tea to enjoy it.
No comments:
Post a Comment