METHOD:

The secrete to the intense flavour and colour of this jam is the maceration of the prepared fruit the day before preserving day.  The fruit is covered with sugar and allowed to rest overnight.  The sugar melds with the fruit and draws out the juice, colour and fragrance.  This creates  a luscious syrup that takes less time to cook on preserving day.  The method can be used for a variety of other soft fruit. 

1. Trim rhubarb to remove leaves. Wash to remove any garden dirt or store debris and lightly dry with clean tea towel or paper towel.

   Cut into 1cm lengths. If you cut into small pieces the rhubarb will cook to a mush and produce a different jam texture. Wash strawberries and dry gently. Cut any larger fruit n half and leave the smaller one’s whole for a more interesting texture. 

2. Place approximately a 1/3 of the fruit in a bowl, layer with 1/3 sugar. Repeat layering the fruit and sugar, ending with a sugar layer on top.  

   Cover with the clean dry tea towel or parchment paper and allow to macerate overnight in the fridge to draw the juice. 

3. Next morning, stir the mixture to incorporate any undissolved  sugar ,on the  bottom of the bowl, into the mixture. Pour into a large preserving pan. Add the vanilla and lemon rind and juice. Stir over gentle heat until sugar completely dissolved.

   Increase the heat and bring the mixture quickly to the boil and cook for approximately 10 minutes or until the jam is thick and reaches setting point.

   Remove the jam from the heat and allow to cool slightly.

4. Using a funnel, pour into warm dry sterilised screw cap sealable jars. Fill to approximately 2.5cm (1inch) from the top and seal using your preferred method.

   Label and store in a cool dark place in the kitchen or pantry.

   Allow the jam to mature for at least 2 weeks before eating.

NOTES:

• Choose ripe clean fruit. Do not use overripe and never use mouldy fruit as this will produce a poor-quality jam.
• This method of macerating the fruit and sugar overnight takes more time, but the result is definitely worth the wait. The flavour and aroma are heady and intoxicating.  
• Macerate the fruit mixture in the fridge as it will ferment if left at room temperature. 
• If you want a jam texture which has pieces of rhubarb pieces, cut rhubarb into larger pieces. Smaller pieces will cook more quickly and completely break down in the cooking process. 
• Heat fruit and sugar mixture gently and cook slowly until the sugar has completely dissolved before boiling otherwise the fruit skin will toughen and the sugar may crystallise.
• Once the sugar has dissolved and the fruit is soft, boil rapidly until the setting point is reached . This will help to preserve the fresh fruit flavour. Long slow simmering affects the colour and reduces the intensity of the flavour.
• Stir occasionally to prevent the jam from sticking on the bottom of the pot. But not too often as this will lower the temperature and delay reaching the setting point.
• This jam does not contain a lot of liquid so should set quickly. 
• I prefer to use vanilla paste for its rich and luscious flavour and aroma. A good quality vanilla extract or essence can be used. The amount of vanilla can be reduced to suit personal preferences or removed altogether from the recipe. 
• Do not eat or feed rhubarb leaves to animals. Due to the high concentrations of oxalic acid and oxalate, eating may result in reactions. Rhubarb is often cited as poisonous plant.
• Variations: Rhubarb and Blackberry Jam, Rhubarb and Raspberry Jam, Rhubarb and Orange Jam. Rhubarb, Plum and Vanilla Jam