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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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?

gibbo37's picture
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Absolutely fantastic. Made this on a whim as it sounded nice and I'd got lots of rhubarb in the garden. I'm so glad I did, it's such a treat. I'll definitely be making this again.

sbraithwaite34's picture
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I didnt realise that my jam sugar was past it when i decided i'd make this, so instead i used caster sugar with half a bottle of Certo liquid pectin, i was a little worried as its the first time i've made jam but it has turned out perfectly. The vanilla adds just the right amount of sweetness and the lemon juice gives it a bit of an extra kick, its amazing what a difference such a small amount can make!! I can definitely recommend this recipe to anyone; even my grandad, who hates rhubard, was a fan of this and he's not easy to please!!

piesanivy's picture

Searching for a recipe to use up about 2 lbs Rhubarb, picked in garden. Found this one, sounded so good decided to make it. Had less than two kilo,s so adjusted the sugar accordingly, no Vanilla pods, so used a heaped teaspoon Vanilla paste.small Lemons so used two. Did not need pectin , I had none, anyway. Lovely! Will make again and again.

georgefluff's picture

Yummy, I think the vanilla really makes this recipe great. I don't use vanilla pods, too expensive but it has worked really well twice with Vanilla bean extract, (waitrose).

mariabryce's picture
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Made this this evening and it's absolutely delicious. Will definitely be making again, would make a wonderful addition to a home made hamper

dtilsley's picture
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Wow, loved by all the family; great for making rhubarb jelly too when the rhubarb has gone past it's best - a bit tough and stringy.

I put through a muslin before bottling and it has gone down a treat with fresh baguettes and even with cold roast fowl.

(Even for the jelly, I didn't need to skim etc.)

dtilsley's picture
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Wow, loved by all the family; great for making rhubarb jelly too when the rhubarb has gone past it's best - a bit tough and stringy.

I put through a muslin before bottling and it has gone down a treat with fresh baguettes and even with cold roast fowl.

(Even for the jelly, I didn't need to skim etc.)

faymcqueen's picture

I couldn't believe how easy this was - and how delicious! I will definitely be making it again.

tinyclanger's picture
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This is fab recipe for jam - my first attempt set beautifully. Will defninitly make this again, as soon as the rhubarb in my garden is ready!

dyewendy's picture
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Easy recipe and superb flavoured jam. Brilliant alternative to the chutney I have loads of, and nice to find an alternative partner to rhubarb than ginger, which I'm not keen on! Off to the allotment for another batch of rhubarb I think :)

knitternicky's picture
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WOW, this is seriously good. :0P
I was a little worried at first as I was convinced I needed to liquid at first but held off and I'm glad I did. It took much longer than 10 mins though to boil before I got a good set but I used liquid pectin as that was all they had in my local supermarket. This is my 3rd attempt at jam though and I think I need to invest in a jam thermometer.

ljshakey's picture
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Great recipe. We used half a teaspoon of quality vanilla extract instead of vanilla pods and it worked a treat. Love the consistency. Will definitely make again!

sallyrivers137's picture
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I'm guessing you have to add a little water to dissolve the sugar and soften the fruit, not in recipe, but I added half a cup and a handful of blackberries and it was lovely. Just waiting for more rhubarb so I can make more!

allyt50's picture
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Just made this today after looking for a simple Rhubarb recipe that isn't a crumble. Turned out fantastically well, used a smalll dash of vanilla extract rather than pods. Tastes great and the hint of vanilla adds something different to the usual ginger that you see added to Rhubarb jam.

thepeachyone's picture

just made this jam today... absolutely fantastic, so very easy!! i didn't quite have a full kg of rhubarb so i just weighed out the same measurement of sugar. it's perfect! as soon as the rhubarb has grown again i'll be making some more. thank you <3

clairesut57's picture
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My first ever attempt at making jam and it was a triumph! The recipe made 4 jars of scrumptious jam. Will definitely make this again. I used 1 vanilla pod as per previous comments.

Rowena Wilkes's picture

Do you have to take the vanilla pod out at the end? Or do you leave it in? Ive just made this jam and its cooling at the moment. It smells lovely so hope it tastes just as good as Im planning on giving it to my mum (a major rhubarb fan!) for christmas.

mariab2's picture

Do you take the vanilla pods out at the end or put them into the jars with the jam?

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