Place the rhubarb, sugar, vanilla pod, seeds and water in a saucepan over low heat and stir until the sugar has dissolved. Turn up the heat and simmer for 10-20 minutes until the mixture thickens.Remove the vanilla pod, spoon the jam into warm, sterilised jars, and seal. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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