Rhubarb and vanilla jam

Prep: 5 mins
Cook: 30 mins
Rhubarb and vanilla jam
Gorgeous jam, great with bread, scones and as a filling for sandwich cakes

1kg rhubarb, leaves removed and stalks cut into 5cm pieces

1kg jam sugar (rhubarb is low in pectin so needs the added pectin in this sugar)

2 vanilla pods, halved lengthways

Juice of 1 orange

Place the chopped rhubarb, jam sugar and split vanilla pods into a large saucepan.

Heat over a medium heat until sugar crystals have dissolved.

Pop a small saucer in the freezer for using to test for a set at a later stage.

Add juice of 1 orange and bring to the boil. Continue boiling rapidly for around 5 minutes, then test for a set. Removing jam from the heat.

Take your saucer out of the freezer and spoon a tsp of jam on to it and pop back in the freezer for 5 mins. Push jam with a teaspoon to check if it has set.

If it has set, pour into sterilised jars* and seal immediately.

*sterilised jars: wash thoroughly, dry & place in an oven at 150°c. Take out of the oven carefully handling with oven gloves or tea-towel.

Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Fruit, Sugar

Recipe Type
Gifts, Breakfast, Vegetarian

Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free

Level of Difficulty
Moderately Easy

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.