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Rhubarb Vanilla Bean and Granny Smith Apple Jam

End result; Rhubarb vanilla bean and Granny smith apple Jam.

Rhubarb Vanilla Bean and Granny Smith Apple Jam

Simple Easy and tastes out of this world. Sweet Vanilla notes with bursts of apple and tangy sweet rhubarb. Perfect on a hot scone, toast, served on ice-cream or even folded through plain yoghurt the possibility’s are endless!


500 grams rhubarb, washed and cut 2 cm chunks
500 grams green apples, peeled, cored and cut into 2cm chunks
880 grams white sugar
1 vanilla bean, split in half
1 lemon, juiced
250 ml water


  1. Combine rhubarb, apple, lemon juice and water in a heavy based sauce pan.
  2. Over a simmer stew fruit to release natural juices, then bring to a boil for 5 minutes.
  3. Gradually poor in sugar and dissolve, bring to the simmer and cook for 45 minutes, constantly stirring.
  4. Test jam with the frozen plate test to see if its ready for bottling, remove from the boil every time you test..
  5. Pour into hot sterilized jars and seal while hot. Once cool date label, and maybe decorate adding a personal touch.


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