Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(50 ratings)

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

Easy

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:

  • kcal44
  • fat0g
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg rhubarb, weighed after trimming, cut into 3cm chunks
    Rhubarb

    Rhubarb

    roo-barb

    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)
    Sugar

    Sugar

    shuh-ga

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

  • 2 vanilla pods, halved lengthways
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

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

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.

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Comments (77)

verschoyle's picture
5

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
5

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?

trikkimotiv's picture
4

Made this recipe a few months ago...I used a higher quality pectin that stated I needed less sugar, and added strawberries...so, basically used this recipe for inspiration then! Went strawberry picking and made the jam on the same day, so they still had that fresh, sun-baked taste.

The crowds went wild and I'll be giving them away as presents all Christmas.

imicola's picture
5

Very tasty - the vanilla really does add to the jam...it's a bit like having rhubarb and custard on toast because of the vanilla flavour, but it's not overly sweet which is good. I'll be making more in the spring when the new rhubarb starts coming through!!

katiemeyer's picture
5

Made this without the vanilla and it was a massive hit, made it loads of times since and it's always gone down well.

tellybwmbas's picture
5

Ps..didn't have a lemon, but had two small limes..

tellybwmbas's picture
5

Forgot to rate it!

tellybwmbas's picture
5

OOOh what? The mother of all jams this one..I'm not particularly over-fond of rhubarb but the vanilla lifts it into anther dimension...fantastic! I didn't have jam sugar, so just used granulated and it worked a treat. Thank you!

carmelabatluck's picture
5

Agree with those who said it's easy and delicious!

eirianthomas's picture
4

I only used 1 vanilla pod and found that was plenty. Gorgeous jam, very easy, and utterly delicious!

happyhearthappysoul's picture
4

This is so yum! And so easy! Was my first jam-making attempt and recipe was great, the 2 vanilla pods really make it very more-ish

zoejames's picture
4

I made this with half quantities, very easy and really tasty, not entirely sure what the vanilla brings, might have to leave it a few weeks to develop. I will be making this again, but maybe I'll try leaving out the vanilla.

catskye's picture
5

This is delicious and easy to make. I only had one vanilla pod and found this was enough. Will definately be making this again!

misslulu's picture
5

Easy and tasty not too sweet a good way to use up excess rhubarb

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