Tuesday, 13 March 2012

Rhubarb and Cardamom Jam

Rhubarb season has arrived, and I'm taking full advantage of it with this ruby red jam. Slather it on a toasted bagel in the morning, or it would be perfect on a scone with cream, or like here, with a creamy mild cheese. It's tart, sweet and warm all at once, perfect Spring jam. 

400g rhubarb, washed
380g granulated sugar
juice of 1/2 lemon 
1 tsp of cardamom pods

(Makes 1 regular sized jar)

Remove the leaves and slice the rhubarb into 2cm pieces. Place in a bowl and cover with the sugar and lemon juice and leave to mascerate overnight. When you return, empty the rhubarb, sugar and lemon juice into a wide, low pot. Stir over a low heat until the sugar is completely dissolved. Turn up the heat and bring to a boil until it reaches a set, but make sure that the jam doesn't burn. Test for a set by placing a saucer in the fridge to chill. Put a splodge of jam on the cold plate and pop back in the fridge for 10-15 seconds. If you can run your finger through it, and it wrinkles and doesn't run down the plate then it is ready. If if does run down the plate continue to boil and keep testing with the cold plate.

Meanwhile open the cardamom pods and crush the seeds in a pestles and mortar, the scent is citrusy and delicious.

When it has reached a set, remove from the heat, skim the surface of the jam and add the crushed cardamom. You can now leave it to rest for 10 minutes. Pour into hot, sterilised jars and cover. If you're feeling generous you could multiply the quantities here and share. 

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