Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(44 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins - 30 mins Plus cooling time

Skill level

Easy

Servings

Makes 3 x 1lb jars

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
44
protein
0g
carbs
12g
fat
0g
saturates
0g
fibre
0g
sugar
12g
salt
0g

Ingredients

  • 1kg rhubarb, weighed after trimming, cut into 3cm chunks
  • 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
  • 2 vanilla pods, halved lengthways
  • juice 1 lemon

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Method

  1. Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
  2. Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
  3. Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Recipe from Good Food magazine, February 2010

Comments, questions and tips

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Comments

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petesfanny's picture

My first attempt at jam making. Did it exactly as the recipe and turned out fab. Will make again and again.

theredheadedcook's picture
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I have made this twice - it's simply brilliant!

last edited: 14:23, 5th Sep, 2013
muddyboots73's picture
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Have never made jam before - I LOVE IT!!!
Easy quick and simple. I used 1 pod and vanilla essence.
Thanks

Alli's picture

Absolutely delicious! The vanilla really adds a gentle back-note to the jam. Not only great on toast but also lovely on plain yoghurt and even in Queen of Puddings. A recipe not to be missed!

nikkinoodle40's picture

Fabulous recipe. Incredibly simple with a lovely consistency. Tasted sherberty one I will come back to time and time again to use up the glut of summer rhubarb. Delicious

daviesaj7's picture

Presumably you add the pectin at the start or do you add it with the lemon? - it doesn't say in the recipe as far as I can see

daviesaj7's picture

Presumably you add the pectin at the start or do you add it with the lemon? - it doesn't say in the recipe as far as I can see

daviesx4's picture
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Absolutely great easy to follow recipe, I love the hit of vanilla in the smell and the taste of the Jam. Only the scones to make now, clotted cream in the fridge...Happy sunny bank holiday weekend :)

kevlinbert's picture
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Really easy and delicious. Next time I might substitute the vanilla with some fresh ginger for something a bit different but I'll definitely be doing this one again.

PurpleBee's picture
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Wow this jam is so good! First attempt at making jam turned out pretty good!

sarahwatkins30's picture
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just made this and it was really easy and tastes delicious. i did not have vanilla pods so used a good extract and this seems to have worked well. reminiscent of rhubarb and custard sweets.

carolbriar's picture
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We have forced rhubarb in the garden and was wondering what to do with some of it. i decided to have a go at this recipe without the vanilla and it is delicious. Very easy to make. I was going to put it into little jars to give as presents but decided to keep most of it for ourselves. I think it would be delicious on scones with cream!

nikkilaing's picture
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Delicious. First time I've ever made jam of any sort and I will definitely be using this recipe again. Even my 4 year old who normally says he doesn't like rhubarb loved it.

ellicopter's picture
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oh and it tastes just like rhubarb and custard!

ellicopter's picture
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Amazing jam! Used posh extract instead of the sticks and it did the job. Had to mash the rhubarb with a potato masher to break it up a bit and it set very quickly(I think the photo in this makes it look sloppy which I was worried about).

robynlouise1710's picture
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This was my first attempt at making jam & it was a success! Very easy to make! I couldnt find vanilla pods anywhere so I just settled for a few drops of vanilla extract & it worked fine. One thing though, it seemed very sweet. I'm making some more jam today so I'm going to add less sugar. Recommend this recipe though! :)

salwah's picture

Oh my. I am 110% in love with this recipe...so simple and SO delicious, on my second attempt I added a little ground ginger into the mix which was definitely a winner with an added bit of kick! Mmmmm

ninabw0201's picture

I have some good quality vanilla extract - has anyone tried using that? and how much?

thank you

Nina

catcalledcharlie's picture
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simply delicious!

suehorner's picture

I have just made this jam and I thought or think I followed the instructions but it has set solid. What did I do wrong?

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