rhubarb, rose and vanilla jam

This rhubarb jam flavoured with rose and vanilla is a combination of some of my favourite flavours and produces a wonderfully fragrant, tangy and Summery jam.  It is inspired by my trying to live a more self-sufficient life and my plans for an imminent move to the country to rear goats (amongst other activities!) I have long been a maker of chutneys and pickles however jam making has somehow not become a part of my foodie repertoire.  Like my largely unpractised/covert pastry skills it is something I have avoided doing - blaming my lack of  high tech jam making kit, thermometers and special tongs.  However after making this jam things will change - the wrinkly jam/frozen saucer trick worked a treat and a jam not too runny or solid was produced.   Give it a go - what's the worst that could happen - except maybe a burnt, unusable mass of hot sticky rhubarb and a saucepan you have to throw away?

However you are more likely to produce a delicious, fragrant jam to hush those negative voices that ever doubted you and you will wonder why you had never tried jam making before - well that's the effect it had on me anyway!  So go on -  feel the jam making fear and do it anyway! I hope you enjoy and let me know how you get on...

recipe author:  chip butties and noodle soup 

makes enough for 4 450g jars
preparation time:  10 minutes
cooking time:  20-25 minutes

ingredients:

1kg rhubarb* (washed well and chopped into 2-3cm pieces)
1kg jam sugar (with added pectin)
juice and zest of 1 lemon
5-6 tbs rose water (or to taste)
1 vanilla pod (split in half lengthways)

*remember to discard any of the rhubarb leaves as these are poisonous and should not be cooked/eaten.

method:

1. put a couple of saucers in the freezer ready for later when you need to test the jam setting point.  
2. in a large pan (or preserving pan) add the rhubarb, sugar, lemon juice and zest, vanilla pod and rosewater.
3. heat gently and stir until the sugar is dissolved.
4. turn up the heat and boil for about 10 minutes until the fruit is soft - skim off any skum that rises to the surface.  
5. to test for the jam setting point remove a cold plate from the freezer and spoon a small amount of jam onto it - leave for 30 seconds then push your finger through the jam.  If the surface of the jam 'wrinkles' it is ready - if not keep the jam on the heat and test at 2-3 minutes intervals.  You can also use a jam thermometer if you have such equipment - the setting point is 105C.  
6. when the jam is ready carefully remove the vanilla pod and pour into warmed, sterilised jars and seal.
7. store in a cool, dark place for up to 6 months and in the fridge after opening.     
8. serve with tiny (as pictured) or normal size toast is also good.  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

how to make my ultimate hot and sweet chilli garlic and ginger jam

 

I am slightly addicted to chilli and eat it on as many foods as possible. This is a spicy and sweet chilli jam with garlic and ginger. I think it has a bit of a spicy kick but it is not mouth burning, and you can still taste all the individual flavours. You can make it less hot by deseeding or using a milder chilli. I hope you enjoy. This makes a great gift - especially good for the Christmas/holiday season :) I love this sauce on noodles or rice dishes - but it's also great in a cheese sandwich! It's also good to add into pasta sauces or stews while cooking to add a little chilli hit to your recipes.

ingredients:

225g chilli peppers (I used small green Thai/finger chillies but any would work - you can de-seed them if you want but I did not as wanted the extra heat)

400g red/bell pepper - cleaned, deseeded and roughly chopped

600g onion - chopped

400g tin chopped tomatoes

1.5kg sugar

750ml white/red wine vinegar (cider vinegar is also good)

50g ginger

1 head garlic - cloves peeled

1 tbs sea salt

preparation time: 20 minutes

cooking time: 45-60 minutes (depending on pan size/heat)

• clean your peppers and chillies well and de-stalk the chillies - you may want to wear rubber gloves while doing this to protect your hands - and remember don't touch any sensitive body parts after handling chillies!!!!!!
• add the cleaned and prepared chillies, peppers, onions, garlic and ginger to a large pan with the vinegar and salt and blend with a hand blender (or in an electric blender before putting in the pan if you don't have one) until well mixed together - keep your eyes out of the way as any splashes would be very painful!
• add the cleaned and prepared chillies, peppers, onions, garlic and ginger to a large pan with the vinegar and salt and blend with a hand blender (or in an electric blender before putting in the pan if you don't have one) until well mixed together - keep your eyes out of the way as any splashes would be very painful!

• add the sugar, stir with a wooden spoon and bring to a rolling boil for about 45-60 minutes until thickened and the wooden spoon leaves a trail when stirred in the bottom on the pan

• skim off any 'scum' that rises to the surface.

• while the jam is boiling away sterilize your jars (when you have about 30 minutes to go). You will need enough jars for about 1500 -1750ml of finished product. (I used a combination of 1/2 litre kilner jars and small preserving jars with lids)
• you can use your preferred method of sterilization but what I did was cleaned jars and lids well in very hot soapy water, rinsed in clean, hot running water, then put on baking trays in an oven preheated to 180C for 25-30 minutes.
• when the jars are sterilized and the jam is cooked, carefully add the jam to the prepared jars - remember you must add hot jam to the hot jars - otherwise the end product will not be sterilized and also the jars may crack. Seal the jars immediately and leave to cool before storing in a cool, dark place.

• the jam is ready to eat the next day but will also keep for at least 1 month unopened. Once opened store in the fridge.
• I hope you enjoy - let me know how you get on......

http://www.punkdomestics.com/content/hot-and-sweet-chilli-garlic-and-ginger-jam

I am also entering this recipe onto: Four Seasons Food hosted by Delicieux and Chezfoti to go with their BBQ and BBQ sides theme.