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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Berry Crumble's picture
Berry Crumble
2nd Apr, 2013
oh and it tastes just like rhubarb and custard!
Berry Crumble's picture
Berry Crumble
2nd Apr, 2013
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).
15th Dec, 2012
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! :)
21st Oct, 2012
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
1st Oct, 2012
I have some good quality vanilla extract - has anyone tried using that? and how much? thank you Nina
2nd Sep, 2012
simply delicious!
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?
15th Aug, 2012
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.
27th Jun, 2012
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!!
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.


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