Simple rhubarb and vanilla jam
Sweet and tangy rhubarb and vanilla jam is just the best. I can't get enough. Try it!
- vanilla bean
I really enjoy making my own jam and marmalade, but I usually want to be spontaneous about it without following any detailed instructions. Just make as much as you want and put it in the freezer.
This is my children's favorite jam, rhubarb with a touch of vanilla. The jam will get a lovely color if you keep as much of the peel as possible.
Rinse the rhubarb and cut it into smaller pieces.
Put it in a pot.
Cut a vanilla bean length-wise and use a knife to remove the contents of one of the halves.
Put it in the pot together with the empty vanilla bean half. If you want to make a lot of jam, you can, of course, use the other half too.
Add water to your pot. I put around 1 1/4 cups (3 dl) for a pot that fits 4 cups (1 liter.)
Put some sugar on top and bring the jam to a boil.
Stir now and then.
Let the jam simmer until the sugar melts. Taste the jam.
Add more sugar until you feel happy with the flavor.
Keep the jam simmering until you have the right texture.
Pour your rhubarb and vanilla jam into a jar, and feel free to start enjoying it straight away!
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg