Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(46 ratings)

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


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


  • kcal44
  • fat0g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein0g
  • salt0g
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  • 1kg rhubarb, weighed after trimming, cut into 3cm chunks



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 vanilla pod, halved lengthways
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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  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.

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Comments (73)

ellicopter's picture

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

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 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


catcalledcharlie's picture

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

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

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

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

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

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

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

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

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

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!

ljshakey's picture

Made this recently to use up a glut of rhubard and used vanilla pods. Tastes just as good, and will be using the jam as wedding favours!

sallyrivers137's picture

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!


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