Rhubarb and vanilla jam
A simple homemade rhubarb jam gently simmered with vanilla and sugar, boiled until perfectly set and preserved in jars for a bright, sweet spread.
Updated : 09 March, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Rhubarb
2
Vanilla pod
1 kilograms
Sugar
4 tablespoon
Pectin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use preserving sugar ti make this jam. And liquid pectin is best here.
Step 2
Cut baking paper into circles that match the size of the openings of your jam jars. Place a saucer in the freezer, as it will be used later to test whether the jam has set.
Step 3
Add all the ingredients to a saucepan along with 150 ml / 5 fl oz of water. Place the pan over medium heat and allow the mixture to simmer gently until the rhubarb begins to soften and break down.
Step 4
Once the rhubarb has softened, increase the heat and bring the mixture to a rapid boil. Let it boil for 8-10 minutes before testing to see if the jam has reached the correct setting point.
Step 5
To test the set, remove the chilled saucer from the freezer and place a small spoonful of jam onto it. Leave it for about a minute to cool slightly, then gently push your finger through the jam. If the surface wrinkles, the jam is ready. If it remains runny, continue boiling the jam for a few more minutes and test again. Always remove the pan from the heat while performing the test so the jam does not overcook if it is already ready.
Step 6
Once the jam has reached the correct consistency, remove the vanilla pod from the pan.
Step 7
Carefully pour the hot jam into sterilised jam jars, then place the prepared baking paper circles directly on top of the jam. Screw on the lids and leave the jars undisturbed until they cool completely.
Author note
Share the recipe
