Rhubarb jam flavoured with cardamom and vanilla
Try varying the rhubarb jam with different herbs and flavours to make it exactly the way you like it. This rhubarb jam flavoured with cardamon and vanilla is perfect with everything from toast to tarts.
Ingredients
500 g rhubarb
500 g Siucra or McKinney's Sure-Set Jam Sugar
2 tsp ground cardamom
1 vanilla pod
Instructions
Rinse and slice the rhubarb and combine with the jam sugar and cardamom in a pan.
Split the vanilla pod down the middle and then down the middle again and add to the pan. Boil for 5 minutes.
Skim. Remove the vanilla pod and stir the jam quickly, to retain small pieces of the fruit.
Pour the jam into hot, thoroughly cleaned jars. Seal. Store in a cool place.
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