Rhubarb Flavour Homemade Jam

Discover the delightful taste of sweet and tart rhubarb jam with our super simple rhubarb jam recipe. Made from fresh rhubarb, this jam is perfect to have on toast for your breakfast or to have with cheese and crackers for a midday snack! 

Ingredients: 

• 1kg rhubarb, cut into 3cm chunks 

• 1kg jam sugar 

• 2 vanilla pods, halved lengthways 

• 1 lemon, juiced 

• Bread, to serve 

Method: 

Step 1: Take a small plate and pop it in the freezer. Using a large Morphy Richards Saucepan, add the rhubarb, sugar and halved vanilla pods into the pan. Heat the pan and slowly stir until the sugar has completely dissolved. Squeeze the lemon juice into the pan and increase the heat. 

Step 2: For 10 minutes boil the mixture, skimming off the scum. The fruit should be soft. Test for the setting point by taking your chilled plate from the freezer and collecting a little bit onto the plate. 1 to 2 minutes later, push your finger into the jam and if the surface wrinkles the jam it is ready. However, if not cook for a further 2 minutes and keep doing 2 minute intervals until it is ready. If you own a thermometer it will reach 105 degrees when ready. 

Step 3: Now the jam is ready, for 15 minutes let it cool down before transferring to warm sterilised jars and sealing. 

Step 4: Using a Morphy Richards Toaster, pop your bread inside to toast. Once your bread is toasted, spread a generous amount of rhubarb jam and enjoy! 

Recipe inspired by BBCGoodFood.