Rhubarb jam

Rhubarb jam

By
From
Huxtabook
Makes
930 g
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
500g rhubarb, cleaned and chopped into 1 cm pieces
300g caster sugar
1 blood orange, zested and juiced
1/2 vanilla bean, split lengthways and seeds scraped

Method

  1. Combine all the ingredients, including the vanilla pod, in a non-stick saucepan. Cook over very low heat, stirring occasionally, for about 1 hour, or until the mixture is thick and jam-like.
  2. To test if the jam is ready, dollop a small amount into a ramekin and place in the freezer until cold. If the jam is thick and sticky when cold, it is ready.
  3. Remove the vanilla pod. Pour the jam into warm sterilised jars and cool to room temperature. Store in the refrigerator for up to 1 month.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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