Rhubarb, Cardamom and Vanilla Jam
00h 30
00h 30Make rhubarb jam this spring with our easy, seasonal recipe! It's sweet and tart with hints of cardamom and vanilla.
Serves 4 x 250g Kilner® Jars. Recipe by @karenhb.
Ingredients and Method
Ingredients
- 1kg rhubarb, chopped
- 900g jam sugar
- 1 lemon, juiced
- 8 cardamom pods (seeds crushed)
- 2 tsp vanilla paste
Method
- Place the rhubarb and sugar in a large pan and leave overnight.
- Slowly bring to the boil, stirring continuously.
- Place a few saucers in the freezer and sterilise your jars.
- Once the rhubarb has reached boiling point, add the lemon, cardamom and vanilla and boil vigorously for approximately 10 minutes.
- To check if the jam is done, place a small piece of jam on one of the plates, run your finger through the jam and see if it wrinkles. Or use a thermometer to check if the temperature has risen to 105°C.
- Pour into your sterilised jars and store in a cool dark place. Once opened, store in the fridge.
