Monday, June 20, 2011

Kristin's Birthday Rhubarb Jam

Happy Birthday my dear cousin Kristin! This jam is for you, on your birthday. It's made with ingredients I found at home. Home grown rhubarb from aunty Åse's garden, left over ruby grapefruit from breakfast and a lemon I found in the fruit bowl. It turned out amazing, seriously delicious, I even licked the pot. Hope you had a great birthday, I am very lucky to have such an awesome cousin like you!

1.5kg rhubarb
1 kg sugar
20 g jam stabiliser
Juice and rind of a half lemon
Juice and rind of a half grapefruit
2 ts vanilla sugar

Mix the sugar and the jam stabiliser together.
Cut up the rhubarb into 2cm chunks, place in a large pot, medium heat along with the sugar.
Melt the sugar, then turn up the heat. Bring to the boil.
Add lemon, grapefruit and vanilla.

To sterilize jars: Wash jam jars in soapy hot water, then place in oven to dry completely.
Fill the jars while both the jam and the jars are still hot. As the jars cool the top of the jar will pop down.
Keeps in the pantry for 6 months. But you'll eat it before then, it's too good.

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