- 500g Rhubarb
- 500g Jam Sugar (with added Pectin)
- 1 Vanilla Pod
- Juice of Half a Lemon
Rhubarb and Vanilla Jam (Naughty & Silly Version)
It’s rare that Jess declares that an individual is both naughty and silly. Usually, they are either one or the other. Or even worse, neither – i.e. boring.
But Danny, who lives next door, qualifies as a fully-licenced naughty and silly individual – according to Jess. She is also fairly confident that Danny’s wife Sally is too, but some final tests are to be conducted. She has a provisional licence put it that way.
Jess pinched all of Danny and Sally’s Rhubarb from their garden (you can see the struggle in the photos). We weren’t sure what to do with the Rhubarb. We considered making a crumble. We also considered replanting it back in their garden and pretending we’d never seen it. But in the end we made Rhubarb and Vanilla Jam – but you may have guessed that from the title.
Here’s the recipe we went for: http://www.bbcgoodfood.com/recipes/251611/rhubarb-and-vanilla-jam. We checked undercover one night and sadly Danny and Sally don’t grow vanilla pods in their garden which unfortunately is an important part of the recipe (probably because they don’t have year-round average temperatures of 25Â°C and 80% humidity- but we haven’t asked them for a definitive answer). Anyway the upshot was that we had to go and buy some, which was highly inconvenient.
How we did it:
- We only managed to harvest (steal) 500g of Rhubarb from Danny and Sally’s garden so we had to halve all of the ingredients in the original recipe. Again, somewhat inconvenient.
- Once we’d got rid of Danny (he hangs around a bit, scavanging for scraps of food as their vegetable garden can no longer sustain them – it all seems to have disappeared mysteriously) we trimmed the Rhubarb and cut it into small pieces – see photo for a thrilling close-up of rhubarb chunks.
- We put the Rhubarb in a saucepan with the jam sugar and the vanilla pod (we’d carefully split that down the middle) and then we heated it all on a low heat until the sugar had dissolved. We then added the lemon juice and raised it to a medium-high heat.
- We boiled it for 10 minutes until the fruit was soft and removed the froth/scum that came to the surface during the process.
- If you want to be very sensible you can test for the “setting point” (see original recipe above if you want to know how). As we’re silly we didn’t do that and just assumed it would be OK, which it was.
- We then turned the heat off and let it cool for 15 minutes and we put it into sterilised jars and then handed it out to, you guessed it, Danny and Sally. We kept some too.
What we thought of it:
We loved it but the main person to ask would be Danny, right? I’m sure we’ll be hearing from him…(below in the comments…). But then he’s naughty and silly remember. Anything (or perhaps nothing) could happen.