Chop all the rhubarb up into one inch pieces and wash. Put it into a large saucepan along with the sugar, pectin and two seeded vanilla pods.

Heat gently and stir until the sugar has dissolved. Squeeze in the whole lemon and increase the heat.

Boil for 10 minutes, skimming off any scum as you go. The rhubarb should be soft.

Once the jam is ready let it cool for about 15 minutes. Ladle the jam into warm sterilised jars and seal. Once opened keep in the fridge for up to 6 months.

Serve and enjoy!