Rhubarb and pear jam

I thought long about which jam to boil. The first idea was to stick to the classics—rhubarb and strawberry—yet it was when I saw the last of the fall season pears in the shop that I knew I would make this one. Generous with vanilla, a bit of cardamom, and some lemon zest, it is simply seductive, especially with jam, pancakes, porridge, and toast. 


500 g peeled rhubarb, cut into slices
500 g pears, smaller pieces
1 vanilla pod, cut open lengthways
pinch of sea salt
3 pods of cardamom, seeds only
650 g golden caster sugar
50 ml lemon juice
zest of 1 organic lemon, cut into slices or grated
250 ml water


Prepare jars by sterilizing them.

Place two tablespoons in the freezer. These will be used later to test the consistency of the jam. 

Put all ingredients in a large pot and gently heat until the sugar dissolves and the fruit gets softer. It might take around 25-30 minutes. Take your time here. Only then, when you feel the fruit is softer, turn the heat to almost highest and boil for 5-10 minutes (skimming off the foam). The time depends on both - the fruit and the size of the kettle.

Put some jam on the frozen spoon and return it to the freezer for 2 minutes. Take it out and see how thick it is. This will show how thick the jam will be when cool. If it is to your liking, take off the heat and leave to rest for 5-10 minutes. Then, pour into sterilized jars. If you wish it to be thicker, boil it on high heat for a few more minutes and fill the jars.