Rhubarb and vanilla jam

...parpa parp parp parp paaaaarp...

(Small fanfare in honour of me having reached my hundredth post please).

As promised in my last post, here is the absolute best ever recipe for rhubarb and vanilla jam (the original recipe can be found here - I doubled the quantities, because I'm a pig.)

Ingredients:

2kg rhubarb, cut into 3cm chunks

2kg jam sugar

juice of two lemons

two vanilla pods, split lengthways

Method:

1) Put a small plate in the freezer.  Put the rhubarb in a preserving pan with the vanilla pods and sugar.  Heat gently, until all the sugar has all dissolved.  Squeeze in the lemon juice and increase the heat.

2) Boil for about ten minutes, skimming off the scum as it appears on the surface.  Test for the setting point by putting a small blob of jam onto the cooled plate, leave for a few seconds, then push gently with your finger - if it wrinkles, it's ready.

3) Once it's ready, remove the vanilla pods and ladle into warmed, sterilised jars.

This makes about seven standard jars worth of jam.

I humbly recommend two things here:

1) make this with homegrown rhubarb if you possibly can - it tastes a million times better than the stuff you buy in the shops (smug allotment-holder that I am)

2) don't make this if you're dieting - it's highly addictive.  Mr N thinks this is the best jam he's ever tasted - and he doesn't even like rhubarb.  Don't say you haven't been warned. x
PS - Nicki, get your extra-long spoon at the ready...!