Rhubarb & vanilla jam

Rhubarb & vanilla jam

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 fruits…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th May, 2011
Very easy and successful recipe. Made this today and it turned out really well. My 4 y/o daughter cleaned out the pan and couldn't get enough of it! I used one vanilla pod and I'd certainly use vanilla again - the flavours of rhubarb and vanilla really complement each other. Like another reviewer said, skimming off the scum removes the seeds so don't bother, but add butter at the end instead. Will definitely make this again.
5th May, 2011
Have just made a small batch of this jam and it is delicious
3rd May, 2011
Very easy to make and really tasty.
13th Apr, 2011
quick and easy, delicious. this jam really makes your mouth water as you eat it. will make again soon.
2nd Apr, 2011
not sure if anyone replied to the vanilla hunter .... you can get them at any supermarket. Sainsbury, waitrose are quiet expensive, but even Asda sell it - and it is still good quality. Tesco - (political issues) i really try to avoid - but i have seen it in there in the past. Hope this helps. - by the way GF, the forum is really great - helps me to make my mind up over a recipy. Crees
30th Mar, 2011
Forgot to rate
30th Mar, 2011
Made this today, really lovely jam, have packed it up in fancy jars to give away as presents - Added the amount of vanilla called for in the recipe and I wouldn't add less, it gave it a lovely flavour. Also didn't skim the top while cooking as recommended by a previous poster, didn't need to really Foodylover, you can pick up vanilla pods in most bakery sections of the supermarket
4th Mar, 2011
Can anyone tell me where I can purchase vanilla pods, can you find them in a supermarket or fruit shops. Thanks for your help
2nd Mar, 2011
Can you use jam with added pectin ?
29th Jan, 2011
Absolutely scrumptious! As some reviewers suggested, I used only 1 vanilla pod and that was plenty. I wouldn't skim off the scum though, as you'd be removing the lovely vanilla seeds too. Delia suggests putting in a small knob of butter at the end before filling the jars, and that's worked a treat. Will difinitely be making this again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?