- 1kg/2lb 4oz rhubarb, chopped into small pieces
- 2 vanilla pods
- 1kg/2lb 4oz preserving sugar
- 4-5 tbsp apple pectin (available from large supermarkets and health food shops)
- Cut greaseproof paper into circles the size of the opening on the jam jars.
- Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften.
- Remove the vanilla pod.
- Pour the hot jam into sterilised jam jars and cover the jam with the greaseproof paper circles. Screw on the lids and set aside to cool completely.