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Rhubarb, strawberry and vanilla bean jam
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Prep Time:
145 minutes
Cook Time:
30 minutes
Total Time:
175 minutes
Create a divine rhubarb and strawberry jam infused with fragrant vanilla bean.
Ingredients:
  • 1 lemon
  • 500g rhubarb
  • 500g strawberries, rinsed, dried, hulled
  • 1kg caster sugar
  • 1 tsp vanilla bean paste
Instructions:
  • Juice the lemon, saving any seeds. Wrap the seeds in muslin with kitchen string to secure.
  • In a large saucepan, mix together lemon juice, rhubarb, strawberries, sugar, and vanilla bean paste. Let it sit for 2 hours until the strawberries have released their juices and the mixture is syrupy.
  • Set the pot over low heat and stir occasionally for 10 minutes until the sugar dissolves. Increase heat to high and bring the mixture to a boil. Stir occasionally for another 15 minutes until the jam reaches setting point. To test if the jam is ready, chill a small saucer in the freezer, then drop a spoonful of jam onto it. Return to the freezer for 1 minute, then check if the jam wrinkles and gels when you run your finger through it. If not, cook for an additional 5 minutes and repeat the test.
  • Sterilize 3 x 500ml preserving jars by placing them along with their lids in a deep saucepan filled with cold water. Bring the water to a gentle boil, then cover the pan and let it simmer for 10 mins. Using tongs, carefully remove the sterilized jars and lids, placing them upside down on a clean tea towel.
  • Using tongs, remove and discard lemon seeds. Divide the hot jam among warm sterilised jars, seal, and turn upside down for 2 minutes. Return the jars upright and set aside to cool completely.

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