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

tellybwmbas's picture
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Forgot to rate it!

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

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

happyhearthappysoul's picture
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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
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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
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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
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Easy and tasty not too sweet a good way to use up excess rhubarb

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