Recipe: rhubarb and cardamom preserve
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
There are few pleasures in life greater than biting into a deliciously tangy jam spread over a piece of toast or a crumpet at breakfast, or even lumped by the spoonful onto your porridge. Lillie O’Brien, founder and chef behind much-loved purveyor of fancy preserves, London Borough of Jam, has shared her rhubarb and cardamom preserve recipe with Khoollect. Here’s how to make it.
Quick tip: prepare the infused sugar 24 hours before you want to make your jam.
Rhubarb and cardamom preserve
Toast cardamom pods in a small skillet over a medium heat until they start to pop and turn light brown. Be careful, as they can be quite lively! Take the pan off the stove and leave to cool.
Once cool, grind the pods in an electric spice grinder, or pestle and mortar, until the seeds inside have ground. If you’re using a pestle and mortar, you will need to sieve out the skins of the pods, as they wont break down with the pestle.
Mix the ground cardamom with sugar and leave for 24 hours to infuse.
Once you are ready to make the preserve, wash the rhubarb and chop roughly into 5cm pieces. Place the rhubarb into a heavy-based pan with ¼ cup of water and place on medium heat. Once the rhubarb has started breaking down, slowly add the sugar and lemon juice. Stir to combine.
Bring the preserve to the boil and cook until setting point at 105 degrees (Celsius). Then, take the pan off the stove and leave to rest for 5 minutes, stirring to distribute any bubbles, which will slowly disappear.
Pour the preserve into warm, steralised jars (and make sure you sterilise your lids). Allow the jars to cool before storing.
Toast cardamom pods in a small skillet over a medium heat until they start to pop and turn light brown. Be careful, as they can be quite lively! Take the pan off the stove and leave to cool.
Once cool, grind the pods in an electric spice grinder, or pestle and mortar, until the seeds inside have ground. If you’re using a pestle and mortar, you will need to sieve out the skins of the pods, as they wont break down with the pestle.
Mix the ground cardamom with sugar and leave for 24 hours to infuse.
Once you are ready to make the preserve, wash the rhubarb and chop roughly into 5cm pieces. Place the rhubarb into a heavy-based pan with ¼ cup of water and place on medium heat. Once the rhubarb has started breaking down, slowly add the sugar and lemon juice. Stir to combine.
Bring the preserve to the boil and cook until setting point at 105 degrees (Celsius). Then, take the pan off the stove and leave to rest for 5 minutes, stirring to distribute any bubbles, which will slowly disappear.
Pour the preserve into warm, steralised jars (and make sure you sterilise your lids). Allow the jars to cool before storing.
There are few pleasures in life greater than biting into a deliciously tangy jam spread over a piece of toast or a crumpet at breakfast, or even lumped by the spoonful onto your porridge. Lillie O’Brien, founder and chef behind much-loved purveyor of fancy preserves, London Borough of Jam, has shared her rhubarb and cardamom preserve recipe with Khoollect. Here’s how to make it.
Quick tip: prepare the infused sugar 24 hours before you want to make your jam.
Rhubarb and cardamom preserve
Toast cardamom pods in a small skillet over a medium heat until they start to pop and turn light brown. Be careful, as they can be quite lively! Take the pan off the stove and leave to cool.
Once cool, grind the pods in an electric spice grinder, or pestle and mortar, until the seeds inside have ground. If you’re using a pestle and mortar, you will need to sieve out the skins of the pods, as they wont break down with the pestle.
Mix the ground cardamom with sugar and leave for 24 hours to infuse.
Once you are ready to make the preserve, wash the rhubarb and chop roughly into 5cm pieces. Place the rhubarb into a heavy-based pan with ¼ cup of water and place on medium heat. Once the rhubarb has started breaking down, slowly add the sugar and lemon juice. Stir to combine.
Bring the preserve to the boil and cook until setting point at 105 degrees (Celsius). Then, take the pan off the stove and leave to rest for 5 minutes, stirring to distribute any bubbles, which will slowly disappear.
Pour the preserve into warm, steralised jars (and make sure you sterilise your lids). Allow the jars to cool before storing.
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL