Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(45 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

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Comments, questions and tips

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Comments

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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?

nongwyn's picture

Can anyone help me can I use vanilla extract or paste instead of pod? Been shopping tonight and forgot the pods! :( Want to give it a go tomorrow without another trip to supermarket!

scottishtastycook's picture
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Sorry forgot to rate it! First time on the forum :o)

tyke53's picture

Made this last night and I am very pleased with it even my son who hate rhubarb likes it.

janemg68's picture
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Really easy recipe...my first jam making experience. The vanilla flavour is fantastic with the rhubarb.

webbychef's picture
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Fantastic!
I followed the recipe exactly as it says and used 2 vanilla pods. However, I did not skim the top as suggested. The jam made 4 good sized jars and tastes lovely. The colour, and the sweetness of vanilla are truly fantastic. I will definately be doing this jam again. The only thing that concerned me (I have never made jam before)was at the start, it was tempting to add some liquid to help soften the rhubarb and dissolve the sugar but I resisted and cooked it gently over a low heat. The flavour is lovely, even the kids like it, even though they do not like rhubarb!

leppie's picture
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Very easy and successful recipe. Made this today and it turned out really well. My 4 y/o daughter cleaned out the pan and couldn't get enough of it! I used one vanilla pod and I'd certainly use vanilla again - the flavours of rhubarb and vanilla really complement each other. Like another reviewer said, skimming off the scum removes the seeds so don't bother, but add butter at the end instead. Will definitely make this again.

catderbyshire's picture
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Have just made a small batch of this jam and it is delicious

jimthejimjim's picture
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Very easy to make and really tasty.

jogazelleark's picture
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quick and easy, delicious. this jam really makes your mouth water as you eat it. will make again soon.

crees31's picture

not sure if anyone replied to the vanilla hunter .... you can get them at any supermarket. Sainsbury, waitrose are quiet expensive, but even Asda sell it - and it is still good quality.
Tesco - (political issues) i really try to avoid - but i have seen it in there in the past.

Hope this helps. - by the way GF, the forum is really great - helps me to make my mind up over a recipy.
Crees

verschoyle's picture
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Forgot to rate

verschoyle's picture
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Made this today, really lovely jam, have packed it up in fancy jars to give away as presents - Added the amount of vanilla called for in the recipe and I wouldn't add less, it gave it a lovely flavour. Also didn't skim the top while cooking as recommended by a previous poster, didn't need to really

Foodylover, you can pick up vanilla pods in most bakery sections of the supermarket

ilovefoodtwo's picture

Can anyone tell me where I can purchase vanilla pods, can you find them in a supermarket or fruit shops.

Thanks for your help

icandream's picture

Can you use jam with added pectin ?

pigwidgeon's picture
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Absolutely scrumptious! As some reviewers suggested, I used only 1 vanilla pod and that was plenty. I wouldn't skim off the scum though, as you'd be removing the lovely vanilla seeds too. Delia suggests putting in a small knob of butter at the end before filling the jars, and that's worked a treat. Will difinitely be making this again.

amcgill's picture

Where did you get these jars from - different from the norm and they look great?

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