Rhubarb & vanilla jam

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Results 41-60

• Deesign

  10 June 2012

  Deesign commented on this recipe

  Wow, loved by all the family; great for making rhubarb jelly too when the rhubarb has gone past it's best - a bit tough and stringy. I put through a muslin before bottling and it has gone down a treat with fresh baguettes and even with cold roast fowl. (Even for the jelly, I didn't need to skim etc.)

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• Deesign

  10 June 2012

  Deesign rated and commented on this recipe

  

  Wow, loved by all the family; great for making rhubarb jelly too when the rhubarb has gone past it's best - a bit tough and stringy. I put through a muslin before bottling and it has gone down a treat with fresh baguettes and even with cold roast fowl. (Even for the jelly, I didn't need to skim etc.)

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• Maria Bryce

  16 June 2012

  Maria Bryce rated and commented on this recipe

  

  Made this this evening and it's absolutely delicious. Will definitely be making again, would make a wonderful addition to a home made hamper

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• Munchkin

  17 June 2012

  Munchkin commented on this recipe

  Yummy, I think the vanilla really makes this recipe great. I don't use vanilla pods, too expensive but it has worked really well twice with Vanilla bean extract, (waitrose).

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• Tina

  27 June 2012

  Tina commented on this recipe

  Searching for a recipe to use up about 2 lbs Rhubarb, picked in garden. Found this one, sounded so good decided to make it. Had less than two kilo,s so adjusted the sugar accordingly, no Vanilla pods, so used a heaped teaspoon Vanilla paste.small Lemons so used two. Did not need pectin , I had none, anyway. Lovely! Will make again and again.

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• sarahb34

  27 June 2012

  sarahb34 rated and commented on this recipe

  

  I didnt realise that my jam sugar was past it when i decided i'd make this, so instead i used caster sugar with half a bottle of Certo liquid pectin, i was a little worried as its the first time i've made jam but it has turned out perfectly. The vanilla adds just the right amount of sweetness and the lemon juice gives it a bit of an extra kick, its amazing what a difference such a small amount can make!! I can definitely recommend this recipe to anyone; even my grandad, who hates rhubard, was a fan of this and he's not easy to please!!

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• Gibbo's Grub

  15 August 2012

  Gibbo's Grub rated and commented on this recipe

  

  Absolutely fantastic. Made this on a whim as it sounded nice and I'd got lots of rhubarb in the garden. I'm so glad I did, it's such a treat. I'll definitely be making this again.

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• HollyMolly

  27 August 2012

  HollyMolly commented on this recipe

  I have just made this jam and I thought or think I followed the instructions but it has set solid. What did I do wrong?

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• catcalledcharlie

  02 September 2012

  catcalledcharlie rated and commented on this recipe

  

  simply delicious!

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• Nina Bell-Williamson

  01 October 2012

  Nina Bell-Williamson commented on this recipe

  I have some good quality vanilla extract - has anyone tried using that? and how much? thank you Nina

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• Salwah

  21 October 2012

  Salwah commented on this recipe

  Oh my. I am 110% in love with this recipe...so simple and SO delicious, on my second attempt I added a little ground ginger into the mix which was definitely a winner with an added bit of kick! Mmmmm

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• RobynLouise1710

  15 December 2012

  RobynLouise1710 rated and commented on this recipe

  

  This was my first attempt at making jam & it was a success! Very easy to make! I couldnt find vanilla pods anywhere so I just settled for a few drops of vanilla extract & it worked fine. One thing though, it seemed very sweet. I'm making some more jam today so I'm going to add less sugar. Recommend this recipe though! :)

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• ellicopter

  02 April 2013

  ellicopter rated and commented on this recipe

  

  Amazing jam! Used posh extract instead of the sticks and it did the job. Had to mash the rhubarb with a potato masher to break it up a bit and it set very quickly(I think the photo in this makes it look sloppy which I was worried about).

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• ellicopter

  02 April 2013

  ellicopter commented on this recipe

  oh and it tastes just like rhubarb and custard!

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• Nikki

  13 April 2013

  Nikki rated and commented on this recipe

  

  Delicious. First time I've ever made jam of any sort and I will definitely be using this recipe again. Even my 4 year old who normally says he doesn't like rhubarb loved it.

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• Carol

  23 April 2013

  Carol rated and commented on this recipe

  

  We have forced rhubarb in the garden and was wondering what to do with some of it. i decided to have a go at this recipe without the vanilla and it is delicious. Very easy to make. I was going to put it into little jars to give as presents but decided to keep most of it for ourselves. I think it would be delicious on scones with cream!

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• sarahw

  02 May 2013

  sarahw rated and commented on this recipe

  

  just made this and it was really easy and tastes delicious. i did not have vanilla pods so used a good extract and this seems to have worked well. reminiscent of rhubarb and custard sweets.

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• jessicah

  06 May 2013

  jessicah rated and commented on this recipe

  

  Wow this jam is so good! First attempt at making jam turned out pretty good!

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• jessicah

  06 May 2013

  jessicah rated this recipe

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• kevlinbert

  11 May 2013

  kevlinbert rated and commented on this recipe

  

  Really easy and delicious. Next time I might substitute the vanilla with some fresh ginger for something a bit different but I'll definitely be doing this one 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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