This pretty, rose pink jam flecked with vanilla seeds is delicious on morning toast. It can also be served with thick Greek yoghurt and a crisp biscuit for a quick dessert.
INGREDIENTS
1 kilogram rhubarb stalks
2 apples
1 orange
1 lemon, fine zest and juice
1 vanilla bean, halved and seeds scraped out
½ cup water
3 cups sugar
METHOD
If the stalks of the rhubarb are large, lightly peel to remove the strings before cutting into 3 cm pieces. Peel, core and dice the apples. Zest the orange. Remove all the bitter white pith with a knife and cut the orange flesh into small pieces.
Put the rhubarb, apples, orange zest and flesh, lemon zest and juice, vanilla pod and seeds, water and the sugar in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Increase the heat and simmer for about 30 minutes, stirring occasionally to prevent sticking. Test for setting point then pour into warm sterilized jars and seal. Makes about 4 cups
Pantry Note: Rhubarb leaves are poisonous, containing significant quantities of oxalic acid, and must never be eaten.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!