Spelt and Jam

After being spectacularly drenched this week on my cycle home from work, I have decided to stage a sit-in this weekend in protest at all this bloody rain we keep getting. I know, I know - it's great for the grass, so for gardening reasons I'm grateful. But that doesn't mean I need to be outside in it.

So, after a bit of proper work, I helped the boy out with his first loaf of Spelt bread. Last week while visiting my best friend Mari at her family's new home in Bath she made delicious bacon and egg sandwiches using a Spelt loaf from the local bakery and I was desperate for us to try it at home.

We're supporters of the real bread campaign and haven't bought a packaged loaf since December, with the River Cottage Bread book becoming one of R's most treasured tomes. I couldn't recommend this book enough if you're interested in becoming a regular bread baker, not only does it cover a wide variety of recipes but thoroughly explains the science behind being a good baker somehow making all the kneading better justified.

To accompany my sliced spelt, I decided to whip out the Rhubarb and Vanilla jam I made last week. One of the girls at my work had harvested her garden rhubarb and brought in a load so I decided to make my first ever jam! From the kilo of Rhubarb and a spare vanilla pod I had in the cupboard I managed to fill 5 jars which were duly delivered as gifts to various friends and family.

Rhubarb and Vanilla jam
** Whatever you do, don't scoop off the scum as directed in the recipe. Simply place a knob of butter in the finished jam before pouring into your sterilised jars and the stir. This means all the lovely vanilla won't disappear with the scum.

Oh and I almost forgot. Listening to this and wanted to share:

Thanks for reading,
Megan xo