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Rhubarb, Lemon and Vanilla Jam

Preserve, jam jars

I am really getting into jam making this year and have discovered that you don’t need preserving sugar as long as you use lemon juice for fruits not high in pectin. The addition of the lemon rind to the pan is also helpful and adds a bit more lemon flavour. I also learned since my Strawberry Jam making last year that you don’t use a wax disc if you’re using a screw top lid which I had fretted about last year and needn’t have. According to the WI you only use a wax disc with a cellophane lid otherwise you prevent the vacuum forming under a screw top lid. I searched around for recipes and this is a culmination of all my findings and the combination of Rhubarb, Vanilla and Lemon compliment each other really well.

I gave a pot of this jam to my dad on Fathers Day and he loved it as did my husband and son. My daughter has yet to acquire a taste for rhubarb!Rhubarb, Lemon and Vanilla Jam

As this jam was made with some bargain rhubarb packs I found for 69p for 600g I am entering it into Credit Crunch Munch which is run by myself and Helen of Fuss Free Flavours and this month hosted by Anneli of Delicioux. I am also entering this into Javelin Warrior’s Cookin w/luv Made with Love Mondays challenge as it is made from scratch. I am also entering Calandar Bakes where the them is preserves this month which is hosted this month by Rachel at Dolly Bakes and run with Laura of Laura Loves Cakes. Anneli is hosting a Four Seasons Food Challenge in partnership with Louisa of Chez Foti where the theme is Picnics and Outdoor Nibbles, which I am also entering as who wouldn’t like a lovely scone and jam on a picnic?  I’m entering Ren Behan’s Simple and in Season challenge as rhubarb is in season. Finally I am also entering the  Breakfast Club event which is run by Helen and hosted this month by Elizabeth at Elizabeth’s Kitchen. where the them is High Fibre and rhubarb is just that!

Credit Crunch MunchMade with Love MondaysCalendar cakesFour SeasonsSimpleinSeason

Breakfast Club

Here’s a jam making step-by-step guide, it really is so easly:

Preserves, gudie to cooking

4.0 from 1 reviews
Rhubarb, Lemon & Vanilla Jam
 
Prep time
Cook time
Total time
 
A deliciously fresh and fruity jam where the rhubarb is given a zing of lemon and a subtle hint of vanilla!
Author:
Recipe type: Snack
Cuisine: British
Serves: 3 jars
Ingredients
  • 900g Rhubarb, chopped into 2cm pieces
  • Juice & zest of a lemon + keep ½ skin (wrap & keep in fridge over night)
  • 900g Granulated sugar (from which remove 2 tblsp)
  • 2 tbsp Vanilla sugar
  • 1 Vanilla pod, split
  • 10g Butter
Instructions
  1. Place the rhubarb in a glass bowl along with the sugars, lemon rind and lemon juice.
  2. The next day place 4 saucers into your freezer.
  3. Then place fruit mixture into a large heavy based pan and add the half lemon skin plus the split vanilla pod.
  4. Heat gently to dissolve all the sugar crystals.
  5. Then bring the pan to a rolling boil and time for 8 minutes.
  6. Put a dot of jam on a cold saucer and and wait for a couple of minutes.
  7. If the jam is ready it will wrinkle slightly when a finger is pushed through it and will also not run on the plate.
  8. If the jam is not ready keep boiling for another 3 minutes at a time and doing the plate test until it is.
  9. Next remove the scum by stirring the butter through the jam.
  10. Finally use a jam funnel or small fruit ladle to fill your warm jars.
  11. This recipe should be enough for 3 standard sized jam jars but I like to prepare a selection and pick the best as I go along.
Notes
I like to sterilise my jars and lids by running them through my dish washer, then placing them in the oven for 20 minutes at 140°C on a large baking tray. I then leave the jars in the switched off oven ready for potting up.

Preserve, scones

Permanent link to this article: http://www.fabfood4all.co.uk/rhubarb-lemon-and-vanilla-jam/

33 comments

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  1. Carolyn Clapham

    Another lovely recipe that I’ll try soon.

  2. sj wesley

    This looks lovely, i’m a jam making fanatic so definitely going to have to try this out!

  3. Galina V

    Another gorgeous jam recipe! Love the combinaton of flavours. I have never made a rhubarb jam, maybe some time this year, it sounds delightful

  4. Deena Kakaya

    What a fab idea, sweet, tart, zing…lovely! Xx

    1. Camilla

      Thanks Deena:-) Will have to make this again!

  5. Laura Wilce

    This sounds delicious! I’m bookmarking it ready for when I feel brave enough to attempt jam!

    1. Camilla

      Oh I do hope you give it a try, the most important thing is to keep stirring to avoid your jam burning. I’m sure you’ll get hooked after your first try:-)

  6. Maya Russell

    I’ve never eaten rhubarb jam. It looks nice.

  7. Heather Haigh

    That is such an interesting combination of flavours – I can’t actually imagine the taste – must try some…

  8. Jane English

    I’m not a lover of rhubarb, but the rest of the family loves it. We always used to get lots from the Father in Law, sadly no longer an option.

  9. Shu

    Looks gorgeous! Love the flavour combination – rhubarb and vanilla is beautiful, and now tih the added citrusy freshness of lemon- Yum!

    P.S. garden looking gorgeous too. x

    1. Camilla

      Thank you so much!

  10. lady_appaloosa

    I love home made jam and will make some this summer with my daughter as she has not seen any made yet. I like an adult version of rhubarb and champagne – it’s very lush but very frothy

  11. Herbert Appleby

    This mix of flavors sounds deliciously mouth watering, I love to plaster a crumpet or ten with this jam.

  12. Laura H

    Thanks for this yummy sounding recipe – have a glut of rhubarb on my allotment and have been making nothing but schnapps with it!

    Laura H

    1. Camilla

      Great, jam making is so easy, it’s just a case of planning:-)

  13. Tracy Nixon

    OMG how mouth watering! Thanks for sharing!

  14. Elizabeth

    Oh this looks stunning! I love homemade jams. My mother always used to make her own when we were growing up, but I’ve never tried homemade rhubarb jam before. I might just have to make some myself! Thanks for sharing with the Breakfast Club!

  15. DANIELLE VEDMORE

    Oh yum! Ive never made jam – Im too scared of wrecking it! On the rhubarb front – had another rhubarb pudding this weekend :) xoxo

    1. Camilla

      You really can’t wreck it. It’s so simple, it’s just boiling fruit & sugar until it gets to a gel consistency!

  16. Anneli (Delicieux)

    Those scones look so good! I have not had one for ages and you have made me crave them! They really are the perfect vessel for jam! What a great entry for Credit Crunch Munch & also Four Seasons Food! Thanks Camilla x

  17. Claire toplis

    Thought I’d redeem myself. It’s sounds a unique flavour.
    What sort of scones could you have with it.
    Ps did mull this over.;)

    1. Camilla

      Any sweet scone would be great with this, I love fruit ones but my daughter won’t eat them so I have to do plain!

  18. Jacqueline @How to be a Gourmand

    Wow, you have put the rhubarb to great use this year Camilla! Really like the idea of combining it with vanilla and lemon. Nice presentation with the little jam pots in your immaculate garden!

    1. Camilla

      Thanks, well you know me and a bargain Jacqueline, I just can’t resist. I aslo made a toffee rhubarb upside down cake with the rest which was a disaster but was still eaten and enjoyed by the boys and me (was a tad raw). But it’s the failures that make the successes all the sweeter I think and hopefully we learn from our mistakes:-) My little preserving pots were a bargain from Tesco as they had some very reduced Finest chutney in them! They are now housing my latest jam which I shall post soon!

  19. Javelin Warrior

    I never knew rhubarb was high in fiber! Now I’m all excited, Camilla, because I always knew rhubarb was delicious but I never realized was also pretty healthy… So pleased and what a delicious jam!

    1. Camilla

      Glad to have excited you Mark:-) Thank you for your kind words:-)

  20. olivia kirby

    This looks really nice. I have a new book about jam making and I have actually never been much good at it, I seemed to think I could just make it without looking up a recipe!
    I haven’t actually eaten rhubarb for ages but I do like it.
    Is it very sweet?
    And I do like a good scone.

    1. Camilla

      This jam is sweet but then there’s also the tang of lemon which sharpens it and then there’s the mellowness of the vanilla:-) When you said you had a new book, I though you’d written it LOL but then you said you weren’t much good at it and the penny finally dropped LOL!

  21. claire toplis

    mmmmm its looking good in y garden

    1. Camilla

      Glad you spotted this is really a gardening blog:-)

      1. Busylizzie

        Hi Camilla, That looks so scrummy and appealing, but then scones and jam are my only weakness especially homemade. We planted a rhubarb crown a few weeks back so maybe next year when it has grown a bit I will give this a go. I too like making jam and save all my douwe egberts coffee jars. This year will be heading off down the lanes around here for mirabelles (wild yellow plums) They make great jam too and free!

        1. Camilla

          Thanks Lizzie. Wish we had room to grow rhubarb, but I couldn’t even grow a cabbage so not sure if I’d be any good! I must find some brambles this year and I already have an eye out for my parent’s Damsons!

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