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You are here: Home / Preserves / Jam / Rhubarb, Lemon and Vanilla Jam

Rhubarb, Lemon and Vanilla Jam

Updated 25 March 2024 Published 19 July 2019 68 Comments

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Rhubarb, Lemon & Vanilla Jam Pinterest image.
Rhubarb, Lemon & Vanilla Jam Pinterest image.
Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background. Pin image.

Rhubarb, Lemon and Vanilla Jam is deliciously fresh and fruity with a zing of lemon and a subtle hint of vanilla! A great breakfast or tea time treat.

Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background.

I’ve come a long way on my jam-making journey and love all my jams.

However, when I looked at the ingredients and method of my Rhubarb, Lemon & Vanilla Jam from six years ago I realised it could be a lot simpler.

Hence I’ve revised the recipe and updated the photography.

I only soaked my rhubarb for a few hours (not overnight) and also used a mixture of fresh and frozen rhubarb so the jam is mushier than usual.

So if you follow my instructions to the letter you’ll have a chunkier result!

Rhubarb, Lemon and Vanilla Jam with rhubarb stalks, lemon, a vanilla pod & a teaspoon.Why do you need to soak the fruit overnight to make jam?

I was recently asked this in an e-mail about another one of my jams.

Well, the answer is that it helps maintain the structure of the fruit and also helps any additional flavours mature.

So, you don’t have to soak overnight but if you like chunky jam with lots of flavour it’s a good idea but not essential!

Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background.When is Rhubarb season in the UK?

Forced (pink) rhubarb is in season from late December to March and field-grown rhubarb from April to September.

If you know someone with a rhubarb patch you could ask if you could have some crown and grow your own! I recently acquired some and look forward to harvesting my rhubarb next year!

Rhubarb, Lemon and Vanilla Jam with rhubarb stalks, lemon, a vanilla pod & a teaspoon.Can you use frozen rhubarb to make Rhubarb, Lemon & Vanilla Jam?

Yes, you can but the jam will be mushier as the freezing process breaks down the cell walls of the rhubarb. I would just skip the soaking overnight step and jump to step 3 of the recipe.

Don’t thaw the rhubarb, just pop it straight in the pan as it will thaw as you dissolve the sugar over a low heat.

Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background.Vanilla pods are expensive, can you use vanilla paste instead?

You could use vanilla bean paste, although I haven’t tried this. One scrapped pod is equivalent of about 1 tbsp of good-quality vanilla bean paste.

I would probably add a little more as you’ll be missing out on the flavour of the pod being cooked into the jam if using paste.

Rhubarb, Lemon and Vanilla Jam with rhubarb stalks & a teaspoon.What other jam recipes can you make with Rhubarb?

  • Rhubarb & Gin Jam
  • Rhubarb & Ginger Jam
  • Rhubarb & Strawberry Jam
  • Summer Fruits Jam
  • Rhubarb & Elderflower Jam
  • Easiest Rhubarb Jam Recipe

Rhubarb, Lemon and Vanilla Jam with rhubarb stalks, lemon, a vanilla pod & a teaspoon.What else can you make with rhubarb?

  • Rhubarb Pudding
  • Rhubarb & Blueberry Tart Tatin
  • Rhubarb & Marzipan Cake
  • Rhubarb Compote with Vanilla Greek Yogurt & Meringue
  • 2 Ingredient Rhubarb Compote
  • Orange Posset with Rhubarb & Shortbread
  • Scottish Rhubarb Cranachan
Jar of Rhubarb, Lemon and Vanilla Jam with teaspoon and lid.

I do hope you try my rhubarb jam as I’m sure you’ll love it as much as my family and I do! If you share it on social media do tag me using @fabfood4all I love seeing my recipes come to life!

Pin for later!

Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background. Pin image.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background.
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Rhubarb, Lemon & Vanilla Jam

A deliciously fresh and fruity jam where the rhubarb is given a zing of lemon and a subtle hint of vanilla!
Course Snack, teatime
Cuisine British
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 3 jars
Author Camilla Hawkins

Ingredients

  • 600 g rhubarb chopped into 2cm pieces (prepared weight)
  • 3 tbsp juice & zest of a large unwaxed lemon
  • 600 g granulated sugar
  • 1 vanilla pod split & seeds removed

Instructions

  • Place the rhubarb in a glass bowl along with the vanilla seeds, vanilla pod, lemon zest, sugar and lemon juice, cover and leave overnight.
  • The next day place 2 saucers into the freezer.
  • Then place the rubarb mixture into a preserving or large heavy-based pan.
  • Heat gently to dissolve all the sugar crystals, stirring with a wooden spoon (do not simmer).
  • Then bring the pan to a rolling boil (stirring with a wooden spoon continuously) and time for 7 minutes.
  • Put a few drops of jam on a chilled saucer and place in fridge for about 30 seconds.
  • Test for set by pushing your finger through the jam, if it’s ready it will wrinkle and be gel like.
  • If the jam is not ready keep boiling for another 2 minutes at a time and doing the plate test until it is.
  • Finally, remove the vanilla pod and use a jam funnel and or fruit ladle to fill your hot sterilised jars and seal with lids immediately.
  • Allow to cool before serving.
  • Store jars in a cool, dark place (can keep for years) and once open store in fridge and eat within 3 months.
  • This recipe makes about 740 ml of jam, ie just under 4 x 190 ml jars.

Video

Notes

Before you start: Sterilise  jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars are ready and just run the fan to dry them off for a few minutes).
If you’re pushed for time you can jump to step 3, soaking overnight helps retain fruit structure as well as letting the flavours develop.

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Reader Interactions

Comments

  1. Sue

    12/06/2024 at 9:49 pm

    Hi, thanks for this looks good! I’ve made rhubarb & ginger jam before (not your recipe but still delicious) and will try your recipe when I make it again later this month.
    Also do you think could rhubarb and orange would work?

    Reply
    • Camilla

      12/06/2024 at 11:32 pm

      Hi Sue, thank you for the kind words. I do think Rhubarb & Orange would go well together but don’t have a recipe. They appear together in my compote recipe: https://www.fabfood4all.co.uk/rhubarb-compote-with-vanilla-greek-yogurt-meringue/

      Reply
  2. Christine

    27/08/2022 at 12:14 pm

    Hi, can you use vanilla essence instead of pod?

    Reply
    • Camilla

      27/08/2022 at 2:54 pm

      Hi Christine, I’ve never used vanilla essence in my jam recipes so I’m afraid I can’t tell you what difference it would make or how much you would need to use. So if I was you I’d Google for another jam recipe that uses vanilla essence and use that as a guide. Also I would use vanilla extract not essence as the first is made with actual vanilla and the essence is synthetically manufactured.

      Reply
      • Christine

        27/08/2022 at 4:16 pm

        Many thanks for advice, looking forward to doing something other than rhubarb crumble with my home grown rhubarb.

        Reply
        • Camilla

          28/08/2022 at 12:09 am

          Excellent, I also have a Rhubarb & Gin Jam:-)

          Reply
  3. Deb

    24/07/2020 at 12:21 am

    I lost my Rhubarb Vanilla recipe and found yours. After reading I’m curious have you water bath canned this recipe? Do you have any ideas or opinions about attempting water bath canning with this recipe?

    Reply
    • Camilla

      24/07/2020 at 12:33 am

      Hi Deb, I’m afraid I know nothing about water bathing jam as it’s just not something we do in the UK or Europe.

      Reply
  4. Brian Tonelli

    03/09/2019 at 1:31 pm

    Really a refined jam! Vanilla is the right balancing ingredient. Well done!!

    Reply
    • Camilla

      03/09/2019 at 7:42 pm

      Thanks Brian, so glad you like it:-)

      Reply
  5. Kavita Favelle

    10/08/2019 at 7:26 am

    I bet the vanilla really enhances the flavours of the fruits, this looks really delicious.

    Reply
    • Camilla

      10/08/2019 at 10:06 pm

      Thanks Kavey, it’s a lovely flavour combination:-)

      Reply
  6. Sisley White

    10/08/2019 at 12:28 am

    Oh this is calling to me! What a fantastic flavour combo.

    Reply
    • Camilla

      10/08/2019 at 10:08 pm

      Thank you Sisley, it is lush:-)

      Reply
  7. Sally

    05/08/2019 at 11:26 am

    I love making jam and this sounds so yummy! So fresh and zingy 🙂

    Reply
    • Camilla

      05/08/2019 at 5:00 pm

      Thank you Sally, it’s really is a lovely jam:-)

      Reply
  8. Choclette

    25/07/2019 at 1:06 pm

    Love the idea of adding vanilla to the jam. I’ve done this with other fruit, but not thought of it as a pairing for rhubarb. Looks delicious as all of your jams do.

    Reply
    • Camilla

      25/07/2019 at 3:37 pm

      Thank you Choclette, yes the vanilla and lemon contrast so well along with the rhubarb:-)

      Reply
      • Janet Morgan

        25/06/2020 at 6:40 am

        This is the second time I have made this. It’s easy to make and quick to set

        Reply
        • Camilla

          25/06/2020 at 10:50 am

          Thank you Janet, so glad you like the recipe:-)

          Reply
  9. Jacqui Bellefontaine

    22/07/2019 at 5:24 pm

    I have so much rhubarb. A lot goes on making rhubarb cordial which is a great summer drink and a fair bit on Jam. I like the look of this one the texture looks perfect sometimes I find rhubarb jam can set a bit too firm. I think the lemon and vanilla must compliment the rhubarb perfectly.

    Reply
    • Camilla

      22/07/2019 at 5:42 pm

      Thanks Jacqui! Rhubarb Cordial sounds quite heavenly:-)

      Reply
  10. Janice

    20/07/2019 at 8:57 am

    What a great flavour combination, it’s not one I’ve tried but will give it a go.”

    Reply
    • Camilla

      20/07/2019 at 6:00 pm

      Thanks Janice, I’m sure you’ll love it:-)

      Reply
  11. Christina Conte

    20/07/2019 at 1:25 am

    Brilliant jam recipe, Camilla! I ADORE rhubarb and if ONLY I could grow my own! Boo hoo! One of the downfalls of Southern California. Thanks for including my rhubarb jam recipe, too!

    Reply
    • Camilla

      20/07/2019 at 1:23 pm

      Thank you Christina. I’m very excited for next year’s Rhubarb crop:-)

      Reply
  12. Martina Evans

    03/11/2015 at 11:34 am

    I’ve never made my own jam before but your jam recipe sounds so delicious. I would love to make me a batch. Thanks again for the recipe and instructions!

    Reply
  13. Jacqueline Roberts

    27/08/2015 at 8:31 am

    I love rhubarb but I’ve never tried jam making is it difficult?

    Reply
    • Camilla

      27/08/2015 at 9:52 am

      Not if you follow my instructions to the letter:-

      Reply
  14. Ursula Hunt

    27/11/2014 at 7:10 am

    Finding this recipe reminded me of the last time I had Rhubarb jam, I was only little and on my Aunty Jenny’s farm in Scotland. lovely memory

    Reply
    • Camilla

      27/11/2014 at 11:44 pm

      Aah how lovely, childhood food memories are so special:-)

      Reply
  15. William Gould

    03/10/2014 at 4:27 pm

    Never tried making jam, but then again we don’t eat much jam anyways!

    Reply
  16. Ann Robinson

    27/09/2014 at 6:19 pm

    Another great looking and sounding recipe to try

    Reply
  17. Abigail Cullen

    27/09/2014 at 10:11 am

    Really like this recipe for jam, loving the 3 combinations.

    Reply
    • Camilla

      30/09/2014 at 4:52 pm

      Thank you:-)

      Reply
  18. Carolyn Clapham

    18/05/2014 at 7:04 pm

    Another lovely recipe that I’ll try soon.

    Reply
  19. sj wesley

    05/04/2014 at 2:15 am

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

    Reply
  20. Galina V

    15/02/2014 at 10:44 am

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

    Reply
  21. Deena Kakaya

    24/01/2014 at 11:16 pm

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

    Reply
    • Camilla

      24/01/2014 at 11:28 pm

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

      Reply
  22. Laura Wilce

    03/01/2014 at 6:20 pm

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

    Reply
    • Camilla

      03/01/2014 at 11:35 pm

      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:-)

      Reply
  23. Maya Russell

    30/09/2013 at 5:19 am

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

    Reply
  24. Heather Haigh

    19/09/2013 at 10:24 am

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

    Reply
  25. Jane English

    28/07/2013 at 11:32 am

    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.

    Reply
  26. Shu

    27/07/2013 at 7:47 am

    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

    Reply
    • Camilla

      27/07/2013 at 10:11 am

      Thank you so much!

      Reply
  27. lady_appaloosa

    17/07/2013 at 6:53 pm

    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

    Reply
  28. Herbert Appleby

    16/07/2013 at 2:41 pm

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

    Reply
  29. Laura H

    07/07/2013 at 6:23 am

    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

    Reply
    • Camilla

      07/07/2013 at 9:11 am

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

      Reply
  30. Tracy Nixon

    05/07/2013 at 8:40 am

    OMG how mouth watering! Thanks for sharing!

    Reply
  31. Elizabeth

    02/07/2013 at 11:15 am

    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!

    Reply
  32. DANIELLE VEDMORE

    30/06/2013 at 11:32 pm

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

    Reply
    • Camilla

      01/07/2013 at 12:16 pm

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

      Reply
  33. Anneli (Delicieux)

    30/06/2013 at 1:42 pm

    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

    Reply
  34. Claire toplis

    27/06/2013 at 6:59 pm

    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.;)

    Reply
    • Camilla

      27/06/2013 at 8:50 pm

      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!

      Reply
  35. Jacqueline @How to be a Gourmand

    27/06/2013 at 10:09 am

    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!

    Reply
    • Camilla

      27/06/2013 at 10:29 am

      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!

      Reply
  36. Javelin Warrior

    26/06/2013 at 10:01 pm

    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!

    Reply
    • Camilla

      26/06/2013 at 10:22 pm

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

      Reply
  37. olivia kirby

    26/06/2013 at 8:32 pm

    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.

    Reply
    • Camilla

      26/06/2013 at 9:15 pm

      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!

      Reply
  38. claire toplis

    26/06/2013 at 8:00 pm

    mmmmm its looking good in y garden

    Reply
    • Camilla

      26/06/2013 at 8:19 pm

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

      Reply
      • Busylizzie

        26/06/2013 at 9:05 pm

        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!

        Reply
        • Camilla

          26/06/2013 at 9:13 pm

          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!

          Reply

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