James Strawbridge's Rhubarb and Cardamom Jam

James Strawbridge's Rhubarb and Cardamom Jam

We love British rhubarb and this gorgeous jam recipe combines its sharp tangy taste with warming cardamom for a sweet preserve that’s perfectly balanced. It’s really easy to make, no special equipment required.
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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 


  1. 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. 
  2. Chop your rhubarb and add to a preserving pan or thick bottomed saucepan along with the vanilla, cardamom, orange, lemon and apple. 
  3. Cook on a high heat and stirring well, for approximately 10 mins. Then, add the sugar and stir to dissolve. 
  4. Boil for a further 20 mins until it reaches 105˚C. 
  5. 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. 
  6. 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.