Rhubarb & Cardamom Jam


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


Ingredients:


900g fresh rhubarb, cut into chunks

450g caster sugar

1/4 tsp salt

6 cardamom pods, crushed

1 tbsp lemon juice


Directions:

  1. Chop all the rhubarb into small 1 cm chunks.

  2. 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.

  3. Continue cooking over medium heat, stirring often, until the foam subsides and the jam is thick, 15-18 minutes.

  4. Stir in the lemon juice and transfer the jam to clean glass jars. Let cool to room temperature.

  5. Transfer to the refrigerator to cool completely.

Tips:

  1. Don't leave your jam unattended, the fruit and sugar will burn easily if not stirred often enough.



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