Rhubarb and vanilla jam
NZ Herald
Ingredients
| 780 g | Rhubarb, timmed and chopped (Main) |
| 2 cups | Caster sugar |
| 1 | Vanilla bean, split and seeds scraped |
| ¼ cup | Water |
| 1 | Lemon, for 2 pieces of rind |
| 1 to serve | Pikelet, or crumpets |
Directions
- 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.