Which other mealtime:
a) sets you up for the day ahead
b) do you look forward to lazing over with a deep pile of the weekend papers revelling in the fact you aren't in work
c) has a whole three hours of daily television named after it?
Breakfast, aka the best meal of the day.
I'm not sure how, since this blog began earlier this year I could have possibly missed out on Fuss Free Flavour's brilliant breakfast themed blogging challenge. I mean this mealtime and challenge was designed for people like me (irrintingly cheerful morning people).
And this lovely, lovely jam is courtesy of my guest-blogging-sister Beth, off of my birthday cupcakes post and Eggs-ellent Simnel Cake earlier this year. She's a very, very good cook. And I get to eat her very, very good food. Everyone (well, erm, me) is a winner.
Rhubarb and Vanilla Jam
(Good Food Magazine, February 2010)
1kg rhubarb (after trimming and cut into 3cm chunks)
1kg jam sugar
2 vanilla pods, halved lengthways
juice of 1 lemon
1. Put a small plate in the freezer
2. Put the rhubarb into a saucepan with the sugar and vanilla pods
3. Heat gently, stirring until all the sugar has dissolved
4. Add in the lemon juice and increase the heat
5. Boil for ten minutes, skimming off the scum as you go (the fruit should be soft)
6. Test for setting point by spooning a little jam onto the chilled plate
7. After 1-2 minutes push your finger through the jam. If the surface wrinkles it is ready
8. If not quite ready, keep cooking for two minute intervals, testing in between. NB: a sugar thermometer should reach 105C
9. Once ready, allow to cool for 15 minutes before ladling into warm sterilised jars and sealing
It will keep for 6 months in a cool, dark place
- It will keep for 6 months in a cool, dark place
- This jam was way made back in May when rhubarb was in season and very plentiful in the garden