01.
Ingredients
Equal quantities of rhubarb and sugar
Lemon juice
2 or 3 Vanilla pods, split open
02.
Method
- 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
- Warm the sugar. Heat the rhubarb and water, add lemon juice and vanilla pods
- 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.
- Pour into sterilised jars, and leave to cool.
