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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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!
dyewendy
15th May, 2012
5.05
Easy recipe and superb flavoured jam. Brilliant alternative to the chutney I have loads of, and nice to find an alternative partner to rhubarb than ginger, which I'm not keen on! Off to the allotment for another batch of rhubarb I think :)
knitternicky
7th May, 2012
5.05
WOW, this is seriously good. :0P I was a little worried at first as I was convinced I needed to liquid at first but held off and I'm glad I did. It took much longer than 10 mins though to boil before I got a good set but I used liquid pectin as that was all they had in my local supermarket. This is my 3rd attempt at jam though and I think I need to invest in a jam thermometer.
ljshakey's picture
ljshakey
7th May, 2012
5.05
Great recipe. We used half a teaspoon of quality vanilla extract instead of vanilla pods and it worked a treat. Love the consistency. Will definitely make again!
ljshakey's picture
ljshakey
25th Jun, 2014
5.05
Made this recently to use up a glut of rhubard and used vanilla pods. Tastes just as good, and will be using the jam as wedding favours!
sallyrivers137
22nd Apr, 2012
5.05
I'm guessing you have to add a little water to dissolve the sugar and soften the fruit, not in recipe, but I added half a cup and a handful of blackberries and it was lovely. Just waiting for more rhubarb so I can make more!

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