INGREDIENTS

Yields approximately 3 x 350ml jars

500g of Rhubarb

1 Bramely Apple (approx 200g)

350g Sugar

1 tsp vanilla essence or paste

Juice of a lemon

Empty jam jars

METHOD

1. Chop the rhubarb and the apple and put into a heavy bottom pan

2. Add the sugar, vanilla and lemon juice and cook until it starts bubbling

3. After 10 minutes the rhubarb should be soft and start to fall apart. Check if the jam sets buy putting a small amount on a cold saucer. Keep checking every 5 min until the setting point has been reached.

4. While the jam is cooking sterilise the jars and lids with hot water from the kettle or in the oven.

5. Fill the jars with the hot jam. Screw the lids on tightly and turn the jars upside down to cool.

6. The jam will keep for at least a month (probably longer) in a cold cupboard or the fridge. The jam’s sugar content is fairly low however so it won’t keep as long as shop bought jam