Rhubarb season is calling and our answer is this delicious jam. A little note of cardamom and a hint of lemon make this jam pop. The perfect addition to a spring brunch.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1.5 hours
Yield: 4 cups
Special Equipment: Saucepan and jam jars
900g fresh rhubarb, cut into chunks
450g caster sugar
1/4 tsp salt
6 cardamom pods, crushed
1 tbsp lemon juice
Chop all the rhubarb into small 1 cm chunks.
In a large saucepan combine the rhubarb, sugar and salt. Stirring continuously, cook until the rhubarb releases juices and the mixture comes to a boil, about 7 minutes.
Continue cooking over medium heat, stirring often, until the foam subsides and the jam is thick, 15-18 minutes.
Stir in the lemon juice and transfer the jam to clean glass jars. Let cool to room temperature.
Transfer to the refrigerator to cool completely.
Don't leave your jam unattended, the fruit and sugar will burn easily if not stirred often enough.