Rhubarb marmalade flavoured with cardamom and vanilla

Try varying the rhubarb marmalade with different herbs and flavours to make it exactly the way you like it. This rhubarb marmalade flavoured with cardamon and vanilla is perfect with everything from toast to tarts.

2 jars

25 minutes

Rating (13 ratings)


500 g rhubarb
500 g Dansukker Jam Sugar
2 tsp ground cardamom
1 vanilla pod


Rinse and slice the rhubarb and combine with the jam sugar and cardamom in a pan.

Split the vanilla pod down the middle and then down the middle again and add to the pan. Boil for 5 minutes.

Skim. Remove the vanilla pod and stir the jam quickly, to retain small pieces of the fruit.

Pour the jam into hot, thoroughly cleaned jars. Seal. Store in a cool place.

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