Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(51 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, questions and tips

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suehorner
27th Aug, 2012
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?
gibbo37
15th Aug, 2012
5.05
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.
sbraithwaite34
27th Jun, 2012
5.05
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!!
piesanivy
27th Jun, 2012
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.
georgefluff
17th Jun, 2012
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).
mariabryce
16th Jun, 2012
5.05
Made this this evening and it's absolutely delicious. Will definitely be making again, would make a wonderful addition to a home made hamper
dtilsley
10th Jun, 2012
5.05
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.)
dtilsley
10th Jun, 2012
5.05
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.)
faymcqueen
1st Jun, 2012
I couldn't believe how easy this was - and how delicious! I will definitely be making it again.
tinyclanger
21st May, 2012
5.05
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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