Rhubarb & Vanilla Jam

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Ingredients

Equal quantities of rhubarb and sugar
Lemon juice
2 or 3 Vanilla pods, split open

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Method

1

Put a couple of plates in the freezer. Clean and chop the rhubarb, cover with water and put in the fridge overnight in a non-metallic bowl

2

Warm the sugar. Heat the rhubarb and water, add lemon juice and vanilla pods

3

Add the sugar and simmer for about 40 mins. Every 5 mins, test if the jam has set by putting a small amount on one of the plates, put it back into the freezer for 30 secs and run your finger through it – if the surface wrinkles it is set.

4

Pour into sterilised jars, and leave to cool.

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