Rhubarb and Cherry Jam

This sweet and flavourful jam goes brilliantly with freshly baked scones and double cream, or on hot crumpets for a yummy breakfast.

You will need...

1 bunch of rhubarb, washed well

2 cups of fresh cherries, rinsed and pitted

1 cup of caster sugar

1 lemon, juiced

1 tsp vanilla 

Method...

1. Using a small, sharp knife, trim the ends off the rhubarb and peel away any imperfections on the outside of the stems. Be careful not to peel too much of the outside layer off as this gives the jam the ruby red colour. 

2. Cut the rhubarb into 1inch thick peices and place in a medium sized saucepan (one bunch should equate to about 3 full cups of chopped rhubarb)

3. Add the pitted cherries, sugar, lemon juice and vanilla and mix to coat. Place the saucepan on the stove and heat on medium.

4. Once the sugar begins to dissolve and you see the rhubarb begin to breakdown, reduce heat so that the jam is gently simmering and leave to cook down, uncovered, for 20 minutes. 

5. While jam is cooking, sterilise a jar by submerging in boiling water (just from the kettle is fine). Remove with tongs, turn upside down to let water drip out and set aside (right way up) to steam so any excess water can evaporate.

6. After jam has been slowly simmering for 20 minutes, check it is ready by picking up with a spoon. It should be thick enough to stick to the spoon, but still run off slowly- it will thicken further once it cools.

7. Carefully spoon hot jam into the prepared jar. Seal tightly with lid and leave to cool on the bench before placing in the fridge. The jar will seal shut once jam is cooled. Store in the fridge and use within 1 month of opening... If it lasts that long before being devoured!!