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