Rhubarb and vanilla jam
- Place the rhubarb, sugar, vanilla, lemon and water in a medium saucepan over medium heat. Bring to the boil and cook, stirring occasionally, for 30-40 minutes or until thickened.
- Carefully pour the hot jam into a 400ml sterilised glass jar and seal immediately. Store jam in a cool, dark place for up to a month. Serve with toasted crumpets or pikelets. Refrigerate once opened.