Rhubarb & vanilla jam

Rhubarb & vanilla jam

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(65 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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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.
13th Jan, 2011
Where did you get these jars from - different from the norm and they look great?
9th Nov, 2010
Made this recipe a few months ago...I used a higher quality pectin that stated I needed less sugar, and added strawberries...so, basically used this recipe for inspiration then! Went strawberry picking and made the jam on the same day, so they still had that fresh, sun-baked taste. The crowds went wild and I'll be giving them away as presents all Christmas.
30th Sep, 2010
Very tasty - the vanilla really does add to the jam...it's a bit like having rhubarb and custard on toast because of the vanilla flavour, but it's not overly sweet which is good. I'll be making more in the spring when the new rhubarb starts coming through!!
2nd Sep, 2010
Made this without the vanilla and it was a massive hit, made it loads of times since and it's always gone down well.
20th Aug, 2010
Ps..didn't have a lemon, but had two small limes..
20th Aug, 2010
Forgot to rate it!
20th Aug, 2010
OOOh what? The mother of all jams this one..I'm not particularly over-fond of rhubarb but the vanilla lifts it into anther dimension...fantastic! I didn't have jam sugar, so just used granulated and it worked a treat. Thank you!
20th Jul, 2010
Agree with those who said it's easy and delicious!
2nd Jun, 2010
I only used 1 vanilla pod and found that was plenty. Gorgeous jam, very easy, and utterly delicious!


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