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    Rhubarb, Cardamom & Vanilla Jam

    Make the most of home grown rhubarb with the delicious addition of vanilla and cardamom.

    Difficulty

    Medium

    Serves

    Makes aorund two jars

    Prep Time

    10 minutes plus overnight storage

    Cooking Time

    10 minutes

    Here´s what you´ll need...

    • 500g early rhubarb (1 pound)
    • 475g jam sugar (has pectin in it) (2 1/2 cups)
    • the juice of 1/2 lemon
    • 1 vanilla pod
    • 1/4 tsp ground cardamom

    Here´s how it´s done... Step 1

    Cut up your rhubarb into small chunks and give them a rinse. Place these in a pan along with the sugar, cover and leave overnight.

     

    Step 2

    In the morning, add in the vanilla pod, lemon juice and, and over a medium heat, bring this to the boil.

     

    Step 3

    At this point your sugar will start to crystallise – continue to leave this to boil for another 5 minutes, making sure to stir frequently.

     

    Step 4

    Once the jam has stewed and started to become a golden colour, bring it off the heat and pour into jam jars.

     

    Step 5

    Once they have cooled, store the jars in the fridge or a dry cupboard.

     

     

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