Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(48 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 pods, halved lengthways
  • juice 1 lemon



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


  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 (76)

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!

allyt50's picture

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

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

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

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

webbychef's picture

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

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

Have just made a small batch of this jam and it is delicious

jimthejimjim's picture

Very easy to make and really tasty.

jogazelleark's picture

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.

verschoyle's picture

Forgot to rate

verschoyle's picture

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


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