Rhubarb and Vanilla Jam

Ingredients - makes 2 x 250ml jars

500g rhubarb 

500g jam sugar 

2 vanilla pods-cut in half lengthways 

2 tbsp water  

1 tbsp butter  

Method 

First of all place the vanilla pods in the 500g of jam sugar and leave overnight.  

Now chop the rhubarb to small bite sized pieces and place in a saucepan with the vanilla sugar, removing the vanilla pods, and the water. Bring to a simmer and then cook until your jam has reached setting point. This usually takes about 5 minutes.  

Now add a tbsp of butter to the jam and allow to melt before stirring through, this will stop it foaming. Ladle into sterilised jars and seal, then leave to cool completely. This jam is delicious on toast and in a homemade sponge cake.