Rhubarb & Vanilla Jam Recipe
Introduction
This Rhubarb & Vanilla Jam combines the tartness of fresh rhubarb with the warm sweetness of vanilla pods, creating a beautifully fragrant preserve. It’s perfect for spreading on toast or adding a fruity touch to yogurt and 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. Gently heat while stirring until all the sugar has dissolved.
- Step 3: Squeeze in the lemon juice and increase the heat to bring the mixture to a boil.
- Step 4: Boil the mixture for about 10 minutes, skimming off any scum that forms, until the rhubarb is soft.
- Step 5: Test the setting point by spooning a little jam onto the chilled plate. After 1-2 minutes, push your finger through the jam; if the surface wrinkles, it’s ready. If not, continue boiling and test every 2 minutes. Alternatively, use a sugar thermometer and check for 105°C.
- Step 6: Once set, remove from heat and let cool for 15 minutes before ladling the jam into warm sterilised jars. Seal immediately.
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 filling.
- For a less sweet jam, reduce sugar slightly but be mindful this can affect setting and preservation.
- Try adding a teaspoon of grated fresh ginger for a spicy twist.
Storage
Store the sealed jars in a cool, dark place for up to 6 months. Once opened, keep refrigerated and use within a few weeks. Reheat gently if desired, but avoid boiling after opening to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb can be used, but it may release more liquid, so you might need to cook the jam a little longer to reach the setting point.
What is the purpose of the lemon juice?
Lemon juice adds acidity which helps the jam set properly and enhances the flavor by balancing the sweetness.
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Rhubarb & Vanilla Jam Recipe
- Total Time: 30 minutes
- Yield: Approximately 4–5 standard jam jars (about 1.2 liters) 1x
- Diet: Vegetarian
Description
This Rhubarb & Vanilla Jam recipe offers a delightful balance of tart rhubarb and sweet vanilla, perfect for spreading on toast or dolloping onto desserts. Made with simple ingredients and cooked to the perfect setting point, this homemade jam provides a luscious preserve with a fragrant vanilla aroma and the natural tang of rhubarb.
Ingredients
Jam Ingredients
- 1 kg rhubarb, trimmed and cut into 3cm chunks
- 1 kg jam sugar (or 1 kg caster sugar plus 1 x 8g sachet pectin)
- 2 vanilla pods, halved lengthways
- Juice of 1 lemon
Instructions
- Sterilize the jars. Wash your jars thoroughly in hot, soapy water and dry them completely by placing them in a low oven. Alternatively, run them through a hot dishwasher cycle and allow them to dry inside the machine. Keep these warm until use to prevent cracking when filling with hot jam.
- Prepare the fruit and sugar mixture. Place the rhubarb chunks, sugar, and halved vanilla pods into a preserving pan or large saucepan. Heat gently while stirring continuously to dissolve all the sugar.
- Add lemon juice and increase heat. Once the sugar has dissolved, squeeze in the lemon juice, then raise the heat to bring the mixture to a boil. This helps set the jam and enhances flavor.
- Boil and skim. Boil the mixture for about 10 minutes, skimming off any scum that forms on top to keep the jam clear. The rhubarb should become soft during this process.
- Test for setting point. Place a small plate in the freezer before cooking. Spoon a little jam onto the chilled plate and leave it for 1-2 minutes. Push your finger through the jam; if it wrinkles, the jam is ready. If not, continue boiling the jam in 2-minute intervals, testing after each. Alternatively, use a sugar thermometer and ensure the jam reaches 105°C.
- Cool and jar the jam. Once the jam reaches the setting point, allow it to cool for about 15 minutes before ladling it into the warm sterilized jars. Seal the jars immediately to preserve freshness.
- Storage. Store the sealed jars in a cool, dark place. The jam will keep for up to 6 months.
Notes
- Ensure jars are properly sterilized and warm before filling to prevent breakage and contamination.
- Using jam sugar simplifies the setting process, but caster sugar plus pectin can also be used.
- Lemon juice is essential for helping the jam to set and balancing the sweetness with acidity.
- Regularly testing the setting point prevents overcooking, which can affect texture and flavor.
- Allow jars to cool completely before refrigerating once opened.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Jam & Preserves
- Method: Stovetop
- Cuisine: British
Keywords: Rhubarb jam, Vanilla jam, Homemade jam, Preserves, Rhubarb recipes, British jam
