Long time readers would know that I’m a bit of a jam and preserve maker. As I type this, there are about 17 jars of plum jam sitting in my cupboard, ready to be used when ever the mood strikes. Of course the kids had declared a sudden and strong aversion to plum jam, in timing which only occurs when there are 17 jars needing to be used. I picked up some strawberries super cheap when I was in town and had a go at this rhubarb, strawberry and vanilla jam, just to mix it up a bit.
Once I put the jam into jars, I had a little bit left over which I popped on top of some scones which CB had made to keep the ravenous hoards (aka the kids) full. Later that day Meg was spreading some plum jam on top of another scone, and after taking a bite, she announced that she liked “this strawberry jam much better than plum jam”. I pointed out that she was actually eating plum jam, and showed her the jar. Her reply: “oh yeah, I like plum jam after all”. Grrrrrrrrrrrr.
Anyway, the strawberry jam was delicious too, and we have 17 jars of plum jam, and 3 jars of rhubarb, strawberry, and vanilla jam to last us the next little while.
- 750g strawberries - hulled and quartered
- 300g rhubarb
- 1kg white sugar
- juice of 1 lemon
- 2t vanilla extract
- Jam setter
- Place all the ingredients except the jam setter into a large saucepan.
- Stir the ingredients together and allow to stand several hours (or overnight) in the fridge. Stir occasionally. This will allow the juices to mingle.
- Place on the stove and slowly bring to the simmer.
- Stir the jam setter together with a little water, and then stir through the jam mixture.
- Allow to simmer for 15 minutes or until the mixture gels.
- Pour into sterilised jars and seal while still hot.
Do your children have sudden aversion to food for no apparent reason? Made some jam whilst strawberries are cheap?