John Myers
Ingredients for 1 servings:
- 1 kg rhubarb, cleaned and ready to cook
- 1 kg gelling sugar
- possibly vanilla powder (bourbon vanilla), if required
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes
Variation: Rhubarb – Vanilla – Jam
Cut the rhubarb into small pieces and mix with the gelling sugar. Let it steep for at least 6 hours, or overnight if necessary (this will draw out the water from the rhubarb). Bring the rhubarb to a boil briefly and then puree it if desired. Cook the gelling sugar according to the package instructions, stirring continuously. This takes about 5 minutes. Test for settling: To do this, use a wooden spoon to place some of the jam onto a chilled small plate. If the mixture sets slightly, the jam is ready. While the jam is still hot, pour it into prepared jars. Seal them tightly and turn them upside down for 5 minutes. Variation: If you like, you can add ground bourbon vanilla powder before boiling.
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