Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(60 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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18th Apr, 2012
Just made this today after looking for a simple Rhubarb recipe that isn't a crumble. Turned out fantastically well, used a smalll dash of vanilla extract rather than pods. Tastes great and the hint of vanilla adds something different to the usual ginger that you see added to Rhubarb jam.
10th Apr, 2012
just made this jam today... absolutely fantastic, so very easy!! i didn't quite have a full kg of rhubarb so i just weighed out the same measurement of sugar. it's perfect! as soon as the rhubarb has grown again i'll be making some more. thank you
9th Apr, 2012
My first ever attempt at making jam and it was a triumph! The recipe made 4 jars of scrumptious jam. Will definitely make this again. I used 1 vanilla pod as per previous comments.
Rowena Wilkes's picture
Rowena Wilkes
19th Dec, 2011
Do you have to take the vanilla pod out at the end? Or do you leave it in? Ive just made this jam and its cooling at the moment. It smells lovely so hope it tastes just as good as Im planning on giving it to my mum (a major rhubarb fan!) for christmas.
7th Dec, 2011
Do you take the vanilla pods out at the end or put them into the jars with the jam?
23rd Sep, 2011
Can anyone help me can I use vanilla extract or paste instead of pod? Been shopping tonight and forgot the pods! :( Want to give it a go tomorrow without another trip to supermarket!
10th Aug, 2011
Sorry forgot to rate it! First time on the forum :o)
28th Jul, 2011
Made this last night and I am very pleased with it even my son who hate rhubarb likes it.
26th Jul, 2011
Really easy recipe...my first jam making experience. The vanilla flavour is fantastic with the rhubarb.
23rd Jul, 2011
Fantastic! I followed the recipe exactly as it says and used 2 vanilla pods. However, I did not skim the top as suggested. The jam made 4 good sized jars and tastes lovely. The colour, and the sweetness of vanilla are truly fantastic. I will definately be doing this jam again. The only thing that concerned me (I have never made jam before)was at the start, it was tempting to add some liquid to help soften the rhubarb and dissolve the sugar but I resisted and cooked it gently over a low heat. The flavour is lovely, even the kids like it, even though they do not like rhubarb!


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