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

Scale

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