Rhubarb Apple and Vanilla Jam

I can't walk past gorgeous Rhubarb so I snaped it up without a thought. What to use it for? after a quick internet search I found this recipe: http://cookalmostanything.blogspot.com/2006/08/sugar-high-friday-22.html


Ingredients

• 500g Rhubarb chopped into small pieces
• 500g Granny Smith Apples cut into cubes
• 1 cup water
• 850g Sugar, I used organic raw sugar
• 1 lemon jucied
• 1 Vanilla bean cut in half

Method

• Mix all ingredient's into a pot on a low heat, and cook for 15mins.
• Mush rhubarb and apples togther. (I used a barmix to assist in this process)
• Use a pastry brush dipped in water to keep sugar from burning on the side of your pot.
• Skim scum off the jam.
• Check for setting after 30- 40 mins by dipping a spoon into the jam and then drawing a line on the back of the spoon if the line stays seperate it's at the setting point.
• Put the jam into an easy pour large jug, and pour into clean jam jars I used 3.
• The heat from the jam sterilises the jar and if your using a jar like mine it will seal itself.
• Store jam in the fridge, because it has no pectin in it.