http://recruitingjobs.at/index.php?action=history&feed=atom&title=Sweeter_Easter%3A_Rhubarb_Vanilla_Jam 2026-09-02T07:59:32Z Versionsgeschichte dieser Seite in www.competitiverecruiting.de MediaWiki 1.24.1 http://recruitingjobs.at/index.php?title=Sweeter_Easter:_Rhubarb_Vanilla_Jam&diff=50964&oldid=prev 2022-07-09T09:53:31Z

<p>Die Seite wurde neu angelegt: „&lt;br&gt;One of my favourite ways to extend the enjoyment of the forced rhubarb season. Instead of using a jam sugar, which has added pectin to ensure a nice set, I…“</p> <p><b>Neue Seite</b></p><div>&lt;br&gt;One of my favourite ways to extend the enjoyment of the forced rhubarb season. Instead of using a jam sugar, which has added pectin to ensure a nice set, I use a little lemon juice.&lt;br&gt;&lt;br&gt;This adds brightness - though it's a slightly softer set compared to a commercially made jam.&lt;br&gt;MAKES about 900g&lt;br&gt;665g rhubarb, cut into small pieces&lt;br&gt;665g caster sugar&lt;br&gt;1 tbsp lemon juice&lt;br&gt;2 tsp vanilla bean paste&lt;br&gt;Preheat the oven to 160C/140C fan/gas 3.&lt;br&gt;&lt;br&gt;Place a small side plate in the freezer for testing the set.Using warm soapy water, clean your jars and lids. Rinse with hot water, then place the jars on to a baking tray. Put in the oven until the jars are dry, about 10 minutes.&lt;br&gt;Place the lids in a bowl and cover with boiling water, draining when needed.Put the rhubarb in a large saucepan along with the sugar and lemon juice then place over a low/medium heat to cook trends ([https://trendscookwiki.blogspot.com/ Going Here]), stirring occasionally until the sugar has dissolved.&lt;br&gt;&lt;br&gt;Turn the heat to high and cook, stirring frequently, until the jam reaches 105C on an instant read or jam thermometer (about 5-7 minutes).To test the set without a thermometer, turn off the heat and remove the side plate from the freezer then spoon on a little bit of jam.&lt;br&gt;Put the plate in the fridge for a couple of minutes. Once chilled, push the jam with your finger: if it wrinkles the jam is ready; if it's still liquid then cook for a little while longer until the jam passes this test.Remove the jam from the heat and stir through the vanilla bean paste.&lt;br&gt;&lt;br&gt;Ladle the jam into the jars and carefully seal while the jam is still hot.Store in the cupboard for a couple of months. Once opened, refrigerate and use within a couple of weeks. &lt;br&gt; RELATED ARTICLES Share this article Share  &lt;br&gt; &lt;br&gt;</div>

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