Ingredients
400g rhubarb
400g jam setting sugar
Knob of butter
1tsp vanilla paste
400g rhubarb
400g jam setting sugar
Knob of butter
1tsp vanilla paste
Wash and chop rhubarb then cover with boiling water in a saucepan and leave to stand for half an hour. Drain. Cover with sugar and heat gently over a low heat until sugar is dissolved. Add butter and vanilla and boil rapidly for 4 minutes, stirring to ensure it does not catch. Test jam is set by cooling a teaspoonful on a plate and running your finger through (it should wrinkle). Pour into jars that have been washed, rinsed and sterilised in a 120deg oven for 10 min.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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