Rhubarb & Vanilla Jam

Look for the pinkest rhubarb you can find to make this sweet, slightly tart jam. Very special on crumpets or in a Victoria sandwich cake.

Hands-on time 20min, plus overnight infusing and cooling. Cooking time about 30min. Makes about 1.4 litre

 1.2kg trimmed rhubarb, cut into 1cm pieces

 2 vanilla pods, split lengthways

 1kg jam sugar

 Juice 1 lemon

YOU WILL ALSO NEED

 A sugar thermometer, see GH Tip

1 Layer the rhubarb, split vanilla pods and sugar in a large stainless steel or preserving pan. Pour over the lemon juice and leave to infuse overnight (about 12hr).

2 Preheat oven to 110°C (90°C fan) mark ¼. Wash your jam jars and lids in hot soapy water, then rinse and dry with kitchen paper. Place on a baking tray in the oven for 20min to sterilise.

3 Meanwhile, lift the vanilla pods out of the pan and on to a board. Scrape out the seeds, then add the seeds back into the pan. Put the pan over medium heat and cook, stirring, until the sugar dissolves.

4 Turn the heat up slightly, bring the mixture to the boil and bubble for 10-20min, stirring occasionally to make sure the jam doesn’t catch on the bottom of the pan. When you start to see large bubbles on the surface, check the temperature on a sugar thermometer: it needs to be 105°C.

5 Remove the pan from the heat and skim any scum or froth from the surface using a metal spoon. Ladle the hot jam into the hot sterilised jars and seal with lids. Allow to cool before serving.

PER 1TBSP SERVING 44cals, 0g protein, 0g fat (0g saturates), 11g carbs (11g total sugars), 0g fibre

TO STORE Keep in a cool, dark place for up to 8 months. Once opened, chill and eat within 6 weeks.