Makes 1 litre
- 1 kg British rhubarb, chopped
- 1 kg golden caster sugar
- 1 Bramley apple, peeled, cored and diced
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 1 vanilla pod
- 1 tsp ground cardamom
- Sterilise two 500ml (or four, 250ml) jam jars for 15 mins by placing them on a tray and in the oven that has been preheated to approximately 110˚C. Also, place a small saucer or plate in the freezer to use later for the set test.
- Chop your rhubarb and add to a preserving pan or thick bottomed saucepan along with the vanilla, cardamom, orange, lemon and apple.
- Cook on a high heat and stirring well, for approximately 10 mins. Then, add the sugar and stir to dissolve.
- Boil for a further 20 mins until it reaches 105˚C.
- To test if the jam is ready, spoon a small amount onto the chilled plate. Then, run a finger through the jam and the line should remain rather than filling back in. Alternatively, look for wrinkles across the surface of the jam. I prefer a lightly set jam so I don’t add pectin to my recipes. You could use pectin sugar if you want a more solid consistency.
- Whilst the jam is still hot, pour into the sterilised jars and seal tightly. Wait until the jam is cool before serving alongside freshly baked croissants.