Best Rhubarb And Vanilla Jam Recipes

RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE

Steps:

• For filling:
• Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
• For dough:
• Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
• Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
• Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.

STRAWBERRY RHUBARB AND VANILLA JAM

Steps:

• Cut the rhubarb into 1 inch slices. Slice the strawberries.
• In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
• Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
• Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
• Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
• Remove from heat, skim off any foam and stir in the vanilla seeds.
• Let cool for 5 minutes before ladling into hot sterilized jars and seal.

RHUBARB AND VANILLA JAM

Steps:

• Preheat the oven to 140°C Wash two or three jam jars in hot, soapy water, then rinse and put in a warm oven to dry, or wash on a hot dishwasher cycle, then keep warm. Put two plates in the freezer ready to test for setting.
• Put the rhubarb, sugar, vanilla and orange juice in a large, wide-based pan and heat gently, stirring occasionally, until the sugar has dissolved.
• Increase the heat and bring to the boil. Boil rapidly for 10 minutes, then test for setting. To do this, put a teaspoon of jam on one of the chilled plates, then push it gently with your finger. If the surface wrinkles, the jam is ready. If not, boil again for 2 minutes, then retest. Repeat until it's ready.
• Skim any scum off the surface and remove the vanilla pod. Leave the jam for 15 minutes, then pour into the jars. Cover with jam pot covers, following the instructions on the pack.