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Recipe: rhubarb and cardamom preserve

breakfast
dairy free
Dish Type
Free from
gluten free
Season
spring
vegan
vegetarian
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Find out more

Read Lillie O’Brien’s tips for making jam.

Visit London Borough of Jam’s website.

Find London Borough of Jam on Twitter and Instagram.

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time5 MINUTES

Serves10 x 300ml jars

LevelMedium


ingredients

Ingredients

2kg English outdoor rhubarb

1.2kg unrefined caster sugar

2 tbsp cardamom pods

juice of 1 lemon

1/4 cup of water

 

Find out more

Read Lillie O’Brien’s tips for making jam.

Visit London Borough of Jam’s website.

Find London Borough of Jam on Twitter and Instagram.

1

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.

2

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.

3

Mix the ground cardamom with sugar and leave for 24 hours to infuse.

4

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.

5

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.

6

Pour the preserve into warm, steralised jars (and make sure you sterilise your lids). Allow the jars to cool before storing.

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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

Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time5 MINUTES

Serves10 x 300ml jars

LevelMedium


ingredients

Ingredients

2kg English outdoor rhubarb

1.2kg unrefined caster sugar

2 tbsp cardamom pods

juice of 1 lemon

1/4 cup of water

 

Find out more

Read Lillie O’Brien’s tips for making jam.

Visit London Borough of Jam’s website.

Find London Borough of Jam on Twitter and Instagram.

1

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.

2

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.

3

Mix the ground cardamom with sugar and leave for 24 hours to infuse.

4

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.

5

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.

6

Pour the preserve into warm, steralised jars (and make sure you sterilise your lids). Allow the jars to cool before storing.

SHOW MORE
SHOW LESS

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

1

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.

2

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.

3

Mix the ground cardamom with sugar and leave for 24 hours to infuse.

4

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.

5

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.

6

Pour the preserve into warm, steralised jars (and make sure you sterilise your lids). Allow the jars to cool before storing.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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