My tummy is the boss. When it says jump, I don’t even stop to ask how high, I just jump as high as I can in a desperate attempt to keep it happy. My tummy tells my mind what to think, and my hands what do to. Which is why I can never be blamed for eating anything I’m not allowed to, my tummy made me do it officer!
Avoiding sugar for so long as made me slightly nuts. My tummy has been rather angry with me and is intent on seeking revenge. The other day I was sitting on the couch and my tummy said to me “why don’t you try that delicious custard tart in the fridge, Frank won’t even notice it’s gone, and I won’t tell your Naturopath”. As my tummy presented a solid argument, I thought “why not eh!” and proceeded to scoff down the only custard tart in the fridge (it was small, don’t worry). Unfortunately Frank went into the fridge that night and asked where the custard tart went… and I was totally busted! I believe his words were “has it gotten so bad that you are eating in secret?”, but of course it wasn’t me, it was my tummy that did it!
Because of my sugar addiction, my tummy has been dreaming up all sorts of sugary deliciousness for me to make. And as there has been a mass of rhubarb in our local store lately, I decided to try my hand at rhubarb jam. This recipe is really simple to follow, and the jam is delicious. As soon as I finish the diet I’ll be making fresh scones to have all the jam with. And tummy says “yes please!”
Rhubarb & vanilla jam – recipe from the BBC Good Food website
1 kg rhubarb, weighed after trimming, cut into 3cm chunks
1 kg jam sugar (or 1 kg sugar plus 1 x 8g sachet pectin)
2 vanilla pods , halved lengthways
juice 1 lemon
Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft).
Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilized jars and sealing. Will keep for 6 months in a cool, dark place.