Rhubarb and vanilla jam
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|780 g||Rhubarb, timmed and chopped|
|2 cups||Caster sugar|
|1||Vanilla bean, split and seeds scraped|
|1||Lemon, for 2 pieces of rind|
|1 to serve||Pikelet, or crumpets|
- Place the rhubarb, sugar, vanilla, lemon and water in a medium saucepan over medium heat. Bring to the boil and cook, stirring occasionally, for 30-40 minutes or until thickened.
- Carefully pour the hot jam into a 400ml sterilised glass jar and seal immediately. Store jam in a cool, dark place for up to a month. Serve with toasted crumpets or pikelets. Refrigerate once opened.