Recipe: Rhubarb & Vanilla Jam

The first signs of rhubarb can be seen from February, or March, until late summer, before disappearing into the wilderness for yet another season. Rhubarb is so versatile; partnering well with pork, perfect with pies and even makes a nice tipple in gin!

I absolutely love making batches of rhubarb jam, with a hint of vanilla, before serving smothered over a warm, buttermilk scone. Rhubarb jam is terrific in a Victoria Sponge on a warm summer's day for that ultimate Afternoon Tea treat.

Rhubarb has low levels of pectin - the substance in fruit which sets jam, this is why in this recipe I use the juice of a lemon to help in the extraction of pectin. There is a debate as to whether jam sugar, which has higher levels of pectin, is better to use when making jam than standard granulated sugar. It really comes down to how well you like your jam set. I use standard granulated sugar because it gives my jam that runny texture - so it really is up to you. Remember to sterilise your jars by washing them first, then placing them with the lids, into a low oven (50 degrees is enough) to warm the jars to avoid mold growing on your jam.

Ingredients (Makes 3 small jars)

- 900g Rhubarb

- 900g Jam Sugar (or standard sugar, see above)

- 1 Lemon

- 1 Vanilla Pod (split)

Method

1. Wipe the rhubarb and cut into 1 inch (2.5cm) pieces. In a heavy bottomed pan, place a layer of rhubarb on the bottom, cover with a layer of sugar and repeat until both the sugar and rhubarb are completely covered in the pan. Add in the juice of one lemon, cover the pan tightly with a lid and leave to rest overnight.

2. The following day, place two plates into a fridge. In the pot the sugar and lemon will have turned to a beautiful, delicious liquid, so now add in your vanilla. Bring this mixture to a very fast boil for about 12-15 minutes. While boiling, a layer of scum will have formed, which is fine as all you need to do is skim it off.

3. It is easy to test for a setting point for your jam, take the plate out of the fridge and place a teaspoon of jam on the cold plate. If the jam is set it will wrinkle, if not continue to boil for a little longer. Of course, you can be technical and use a jam thermometer reaching setting point of 105c but the old ways are always the best.

4. Using a jam funnel, pour the jam into your jam jars sealing tightly with a lid. The jam will keep for months in your larder and if you wish, freeze some rhubarb to use in winter to make more jam.

Why not try this jam over my traditional brown soda bread?
Questions about this recipe? Contact Dermie.

Weekly Best Buy: Longueville House Apple Cider

William and Aisling O' Callaghan of Longueville Country House have been producing artisan apple brandy for many years, using tree-to-bottle brewing, on the grounds of their award winning country house in Mallow, County Cork.

In recent times, a distinctive medium-dry cider has been added to their range, using a mix of Dabinett and Michelin apples, from their 20-acre apple farm. Longueville House Cider has earned a reputation of quality, rapidly becoming a major hit in many restaurants and licensed premises thoughout Ireland.

The crop of Dabinett and Michelin apples are harvested in the autumn every year, once picked the apples are crushed and pressed in an oak cider press machine, located in the historic cider house on their farm. The pressed juice is naturally fermented over time, resulting in a rich, amber coloured cider. There are no added colourings, additives, sulphites or preservatives used at any stage during the production and manufacturing process of the cider. It is then bottled in 500ml glass and sold as Longueville House Cider.

Coupled with their cider, Longueville produce an artisan range of Irish Apple Brandy which is stored in French oak barrels, where it is aged for four years to allow mature. During the maturing process, the brandy draws out the tannins from the oak wood,  resulting in a brandy which is rich with the aroma of apples, yet smooth and full bodied on the palate. It is then bottled in 500ml glass and sold as Longueville House Irish Apple Brandy which is available in selected outlets nationwide.

Longueville House Cider is priced between €3.50 - €3.99 available in the following outlets:

Dublin:

- Celtic Whiskey Shop Dawson Street
- Deveney's Rathmines
- Donnybrook Fair
- Drinkstore Manor St
- Gibneys Malahide
- Hollands Bray
- Jus De Vin Portmarnock
- Mortons of Ranelagh
- O’Briens Off Licences
- Palmers Townhouse
- Redmond’s of Ranelagh
- Rushe’s Eurospar, Dalkey
- Supervalu Balbriggan

Cork:

- Longueville House, Mallow, 

- Ahernes Restaurant, Youghal, 

- Ballymaloe House, Shanagarry

- Barry Fitzgerald Off Licence, Cork 

- Blarney Castle Hotel, 

- Bradleys Off - Licence North Main Street

- Café Paradiso Restaurant, Cork

- Carryout Off Licence, Mallow

- Centra Store, Mallow

- Cornstore Restaurant, Cork

- Drinks Direct, Cork
- Electric Bar & Restaurant, Cork
- Farmgate Restaurant, Cork Market
- Fenns Quay Restaurant, Cork
- Fish Fishy Café, Kinsale
- Hickeys Bar, Dromahane
- Jacobs on the Mall, Cork
- Jacques Restaurant, Cork
- L’Atitude Restarurant, Cork
- Liberty Grill, Cork
- Lissard Estate, Clonakilty
- O’Briens Off Licence, Douglas
- Railway Bar, Kilshannig
- Richies Bar & Bistro, Clonakilty
- Sage Restaurant, Midleton
- Springfort Hall Café, Mallow
- Supervalu Mitchelstown
- Twohigs Supervalue, Kanturk

Rest of Ireland:

- Ardkeen Quality Food Store, Co. Waterford
- Campagne Restaurant, Kilkenny
- Cliff House Hotel, Ardmore, Co. Waterford
- Con Trass, Apple Farm, New Inn, Tipperary
- Delphi Lodge, Connemara
- Glenstall Abbey, Co. Limerick
- Rathmullan House, Ramelton, Co. Donegal

Longueville House Apple Cider & Brandy can be ordered on-line and delivered straight to your door. If you wish to stock Longueville Apple Cider, you can contact Longueville here.

Cork Bites - A List of Casual Eateries In Cork City

Hello,

Since starting my food blog over a year ago, every so often I am asked by those planning a trip to Cork for recommendations on the best eateries for lunch in the city. It is with this in mind that I have decided to compile an A - Z list of casual eateries in Cork City.

Over the next two weeks, I will be putting together a comprehensive list of casual dining eateries to include; cafes, sandwich bars, food emporiums, gastropubs, cafes and many more. The emphasis will be on real food supplied by local producers in Cork and served at a very good price.

Art work courtesy of Simone Walsh

Are you a proud owner of a casual dining eatery in Cork?

If you run a casual dining eatery in Cork, please drop me a line here and let me know what makes your eatery different. Do you sell Cork's best sandwiches, or serve the very best coffee or provide the friendliest welcome? Let me know, along with a few images of your eatery and I will  let others know. 

Are you a producer looking to advertise in Cork Bites Summer 2013?

Many people have asked if I will be producing a physical copy of Cork Bites. I am currently drawing up costings for the design, print and distribution of a possible booklet which will have available advertising space. If you are a food supplier, a local business or a tourist attraction and wish to advertise in "Cork Bites 2013" - a casual eatery booklet, you can contact me here.

I am really excited about writing up a list of Cork's best eateries. In the meantime, let me know your favourite eatery in Cork and I will add it to the list. Check back soon for the full A - Z list.

Warmest Wishes,

Dermie