This is the second recipe with rhubarb I made with my big rhubarb haul. An intriguing rhubarb jam with black pepper.
It is thick, sticky and sweet with a peppery kick right at the end that you can feel at the back of your throat, as a reminder of the special ingredient added.
You can definitely switch it up and use a vanilla bean or rose geranium (we use it in Greece a lot for jams
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