Rhubarb and Vanilla Jam recipe

Preparation Time: 10 minutes | Cooking Time: 15 minutes

This easy peasy jam has just four ingredients - rhubarb, vanilla pods, sugar and lemon juice. It's ready in only 15 minutes too - perfect if you're in a dessert pinch, as you can spoon it over vanilla ice cream for an easy pud.


  • 1kg trimmed, chopped rhubarb
  • 1kg jam sugar
  • 2 vanilla pods
  • Juice of 1 lemon


  1. Chop rhubarb into 3cm pieces. Halve the vanilla pods and scrape the seeds. Pop a small saucer into the freezer.

  2. Put the sugar, rhubarb and vanilla into the saucepan, along with the scraped vanilla pods. Stir and heat gently until all of the sugar dissolves. Once dissolved, put the lemon juice into the pan and turn the heat up to medium high.

  3. Boil for 10 minutes, skimming as needed. Spoon a little onto the chilled saucer and leave for a minute. Push with your finger - if it wrinkles, it's ready. If not, boil for a bit longer.

  4. Once ready, cool for 15 minutes and then spoon into hot sterilised jars. Cover and seal.

Serve this jam whilst still warm, or cooled spread into sandwiches. It'll last for 6 months. Recipe makes 3 400g jars.

Recipe Details:

  • Author: Laura Young.
  • Published:

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