Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(64 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…


  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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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 :)
11th May, 2013
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.
6th May, 2013
Wow this jam is so good! First attempt at making jam turned out pretty good!
2nd May, 2013
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.
23rd Apr, 2013
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!
13th Apr, 2013
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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