Rhubarb & vanilla jam

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• Ant

  03 May 2011

  Ant rated and commented on this recipe

  

  Very easy to make and really tasty.

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• beryl

  05 May 2011

  beryl rated and commented on this recipe

  

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

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• Rabbit

  20 May 2011

  Rabbit rated and commented on this recipe

  

  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.

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• webbychef

  23 July 2011

  webbychef rated and commented on this recipe

  

  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!

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• Janey

  26 July 2011

  Janey rated and commented on this recipe

  

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

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• Tyke

  28 July 2011

  Tyke commented on this recipe

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

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• Lynn

  10 August 2011

  Lynn rated and commented on this recipe

  

  Sorry forgot to rate it! First time on the forum :o)

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• Shauna

  05 September 2011

  Shauna rated this recipe

  

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• nongwyn

  23 September 2011

  nongwyn commented on this recipe

  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!

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• Mb

  07 December 2011

  Mb commented on this recipe

  Do you take the vanilla pods out at the end or put them into the jars with the jam?

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• Rowena

  19 December 2011

  Rowena commented on this recipe

  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.

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• Bluebell

  09 April 2012

  Bluebell rated and commented on this recipe

  

  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.

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• thepeachyone

  10 April 2012

  thepeachyone commented on this recipe

  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

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• AllyT

  18 April 2012

  AllyT rated and commented on this recipe

  

  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.

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• Sally Rivers

  22 April 2012

  Sally Rivers rated and commented on this recipe

  

  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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• ljshakey

  07 May 2012

  ljshakey rated and commented on this recipe

  

  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!

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• knitternicky

  07 May 2012

  knitternicky rated and commented on this recipe

  

  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.

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• Wendy

  15 May 2012

  Wendy rated and commented on this recipe

  

  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 :)

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• tinyclanger

  21 May 2012

  tinyclanger rated and commented on this recipe

  

  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!

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• Fay

  01 June 2012

  Fay commented on this recipe

  I couldn't believe how easy this was - and how delicious! I will definitely be making it again.

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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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Difficulty and servings

Makes 3 x 1lb jars

Preparation and cooking times

Prep 10 mins

Cook 25 - 30 mins

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

44 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 0 g

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