Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(60 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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nikkinoodle40
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
daviesaj7
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
daviesaj7
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
daviesx4
25th May, 2013
5.05
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 :)
kevlinbert
11th May, 2013
5.05
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.
PurpleBee
6th May, 2013
5.05
Wow this jam is so good! First attempt at making jam turned out pretty good!
sarahwatkins30
2nd May, 2013
5.05
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.
carolbriar
23rd Apr, 2013
5.05
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!
nikkilaing
13th Apr, 2013
5.05
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.
Berry Crumble's picture
Berry Crumble
2nd Apr, 2013
5.05
oh and it tastes just like rhubarb and custard!

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