for 5 dl

Jam

500 g	rhubarb, cut into pieces
3 tbsp	lime juice
1	vanilla pod, cut lenghtwise, seeds scratched out
250 g	preserving sugar (Coop)

How it's done

Jam

Mix the rhubarb, lime juice, vanilla seeds and preserving sugar in a wide-bottomed pan, bring to the boil, then boil fast for approx. 2 mins. while stirring.

Remove the vanilla pod, ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.

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