Recipe Vanilla rhubarb jam

1. Wash, peel and cut the rhubarb into pieces. Place these in a container.

2. Add the vanilla and the sugar and let it macerate for half a day.

3. Pour your preparation into a saucepan and bring it to boil. Let it cook for 30 minutes. Check that it is cooked by pouring a drop on to a plate.  The jam should flow slowly.

4. Remove the vanilla pod and mix well.

5. Immediately put the mixture into the sterilized jars, then close them and turn them upside down.