Rhubarb & Vanilla Jam Recipe
Introduction
Rhubarb and vanilla jam is a delightful blend of tart rhubarb and sweet, fragrant vanilla. This homemade preserve captures the flavors of spring and makes a perfect spread for toast, scones, or desserts.
Ingredients
- 1kg rhubarb, trimmed and cut into 3cm chunks
- 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin)
- 2 vanilla pods, halved lengthways
- Juice of 1 lemon
Instructions
- Step 1: Place a small plate in the freezer to chill for testing the jam’s setting point later.
- Step 2: In a preserving pan or large saucepan, combine the rhubarb, sugar, and halved vanilla pods. Heat gently while stirring until all sugar has dissolved.
- Step 3: Squeeze in the lemon juice and increase the heat to bring the mixture to a boil. Boil for about 10 minutes, skimming off any scum, until the fruit becomes soft.
- Step 4: Test the jam by spooning a little onto the chilled plate. After 1-2 minutes, push your finger through it—if the surface wrinkles, the jam is ready. If not, continue boiling and test every 2 minutes. Alternatively, use a sugar thermometer to check for 105°C.
- Step 5: Allow the jam to cool for about 15 minutes before ladling into warm, sterilised jars. Seal the jars tightly and let them cool completely.
Tips & Variations
- Sterilise jars by washing them in hot, soapy water and drying in a low oven, or run them through a hot dishwasher cycle and let dry completely before use.
- For a less tart jam, add a little extra vanilla or a splash of orange juice instead of lemon juice.
Storage
Store the sealed jars in a cool, dark place for up to 6 months. Once opened, keep refrigerated and consume within a few weeks. Reheat gently if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen rhubarb for this jam?
Yes, frozen rhubarb can be used. Thaw it completely and drain any excess liquid before cooking to avoid a runny jam.
What can I do if my jam doesn’t set?
If the jam doesn’t reach the setting point, continue boiling and test again after a few minutes. Alternatively, add a little pectin according to package instructions to help it firm up.
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Rhubarb & Vanilla Jam Recipe
- Total Time: 35 minutes
- Yield: About 3–4 standard jam jars (approximately 900–1000 ml of jam) 1x
- Diet: Vegetarian
Description
This Rhubarb & Vanilla Jam recipe combines tangy rhubarb with sweet vanilla for a deliciously fragrant and smooth preserve. Made with simple ingredients and cooked on the stovetop, this jam captures the perfect balance of tartness and sweetness, ideal for spreading on toast, scones, or using in desserts. The inclusion of lemon juice helps to set the jam and enhance its natural flavors.
Ingredients
Jam Ingredients
- 1 kg rhubarb, trimmed and cut into 3 cm chunks
- 1 kg jam sugar (or alternatively 1 kg caster sugar plus 1 x 8 g sachet pectin, such as Tate & Lyle)
- 2 vanilla pods, halved lengthways
- Juice of 1 lemon
Instructions
- Prepare the jars: Wash your jars thoroughly in hot, soapy water. Then dry them completely in a low oven and keep warm, or run jars and lids through a hot dishwasher cycle and let them dry to sterilize properly.
- Combine ingredients: Place the rhubarb, sugar, and halved vanilla pods into a preserving pan or your largest saucepan. Heat gently, stirring continuously until all the sugar dissolves.
- Add lemon juice and increase heat: Squeeze in the juice of one lemon once the sugar has dissolved, then raise the heat to bring the mixture to a boil.
- Boil and skim: Boil the mixture for about 10 minutes, skimming off any scum that rises to the surface. The rhubarb should become soft during this time.
- Test for setting point: Place a small plate in the freezer at the start. Spoon a little jam onto the chilled plate after boiling, and wait 1-2 minutes. Push your finger through the jam—if the surface wrinkles, the jam is ready. If not, boil for further 2-minute intervals, testing again between each.
- Alternative temperature test: If using a sugar thermometer, the jam should reach 105°C to be at the correct setting point.
- Cool and jar: Remove the jam from heat and let it cool for about 15 minutes. Then ladle it into warm sterilized jars and seal tightly.
- Storage: Store the sealed jars in a cool, dark place. The jam will keep for up to 6 months.
Notes
- Using jam sugar, which contains pectin, helps the jam set without additional additives.
- If you prefer, substitute caster sugar and add a sachet of pectin to ensure proper setting.
- Stermilizing jars properly is essential to prevent spoilage and extend shelf life.
- The wrinkle test is a traditional and reliable method to check if jam is ready.
- This recipe yields approximately 3-4 standard jam jars depending on size.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Jam & Preserves
- Method: Stovetop
- Cuisine: British
Keywords: rhubarb jam, vanilla jam, homemade jam, stovetop jam, preserves, rhubarb vanilla preserve
