Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(52 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, questions and tips

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31st May, 2014
I have made this jam now for a few years and I can't make enough of it! I'm lucky to have an abundance of rhubarb in my own garden so its a great way of saving this fab fruit. I find using one vanilla pod rather than two is just right to keep that sweet and sour flavour equally balanced and a way of making double quantities on a budget!
17th Apr, 2014
This jam was my 1st attempt at jam making and it was amazing, it tasted just like rhubarb and custard sweets. This will be a regular jam in our house. Thank you for sharing this recipe x
6th Oct, 2013
My first attempt at jam making. Did it exactly as the recipe and turned out fab. Will make again and again.
5th Sep, 2013
I have made this twice - it's simply brilliant!
19th Aug, 2013
Have never made jam before - I LOVE IT!!! Easy quick and simple. I used 1 pod and vanilla essence. Thanks
20th Jul, 2013
Absolutely delicious! The vanilla really adds a gentle back-note to the jam. Not only great on toast but also lovely on plain yoghurt and even in Queen of Puddings. A recipe not to be missed!
11th Jul, 2013
Fabulous recipe. Incredibly simple with a lovely consistency. Tasted sherberty one I will come back to time and time again to use up the glut of summer rhubarb. Delicious
5th Jun, 2013
Presumably you add the pectin at the start or do you add it with the lemon? - it doesn't say in the recipe as far as I can see
5th Jun, 2013
Presumably you add the pectin at the start or do you add it with the lemon? - it doesn't say in the recipe as far as I can see
daviesx4's picture
25th May, 2013
Absolutely great easy to follow recipe, I love the hit of vanilla in the smell and the taste of the Jam. Only the scones to make now, clotted cream in the fridge...Happy sunny bank holiday weekend :)


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