Jam

These lovely rhubarb are from Martins parents garden and have been living in my freezer for a couple of weeks now, waiting to be used in something. So the other day I was making raspberry jam and decided to try making rhubarb jam as well. It is so delicious on toast or freshly baked bread, I think I will even try to make rhubarb jam cakes.
Jam sugar is now available in the super market here in Ireland and it makes life so easy when making jam. All you need is jam sugar and what ever fruit or berries you like.

Rhubarb jam
170grams rhubarb, chopped
120grams jam sugar
1tsp vanilla sugar
1/2tsp cardamom

Mix sugar and rhubarb in a pot and let melt on low heat. Bring to the boil and let simemr for 3-5min, test if the jam i ready by putting a small bit on a cold plate, if it sets within a minute it is ready. Add cardamom and turn of the heat, let stand for 5min. Transfer to clean, hot jars.

Raspberry and vanilla jam
200grams raspberries
200grams jam sugar
1/4 vanillapod (only the seeds)
Mix raspberries, vanilla and sugar in a pot. Bring to the boil and let simmer for only 2 min. Turn off the heat and let stand for 10min. Transfer to clean, hot jars.