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Rhubarb and vanilla jam

Name: Rhubarb and vanilla jam
Ingredients: 780 g Rhubarb, timmed and chopped (Main); 2 cups Caster sugar; 1 Vanilla bean, split and seeds scraped; ¼ cup Water; 1 Lemon, for 2 pieces of rind; 1 to serve Pikelet, or crumpets

NZ Herald

780 g	Rhubarb, timmed and chopped (Main)
2 cups	Caster sugar
1	Vanilla bean, split and seeds scraped
¼ cup	Water
1	Lemon, for 2 pieces of rind
1 to serve	Pikelet, or crumpets

Place the rhubarb, sugar, vanilla, lemon and water in a medium saucepan over medium heat. Bring to the boil and cook, stirring occasionally, for 30-40 minutes or until thickened.
Carefully pour the hot jam into a 400ml sterilised glass jar and seal immediately. Store jam in a cool, dark place for up to a month. Serve with toasted crumpets or pikelets. Refrigerate once opened.