• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fab Food 4 All

No more drab food, only fab food!

  • Home
  • About me
    • As Seen
  • Reviews
  • Competitions
  • Contact/PR
You are here: Home / Jam / Rhubarb, Lemon and Vanilla Jam

Rhubarb, Lemon and Vanilla Jam

62 Comments

JUMP TO RECIPE SAVE RECIPE Saved!
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 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 own 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.

Rhubarb, Lemon and Vanilla Jam spread on a muffin with rhubarb stalks, lemon half & vanilla pod in background.
Print Pin
4.8 from 10 votes
Save Saved!

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
Keyword no pectin, preserve, rhubarb
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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 rhubarb mixture into a preserving pan 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.

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.

Previous Post: « Raspberry & Chocolate Jam – simple no-pectin recipe!
Next Post: Blueberry & Lime Jam – with step-by-step video! »

Reader Interactions

Comments

  1. 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
  2. Brian Tonelli

    03/09/2019 at 1:31 pm

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

    Reply
    • Camilla

      03/09/2019 at 7:42 pm

      Thanks Brian, so glad you like it:-)

      Reply
  3. 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
  4. 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
  5. 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
  6. 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
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow me on:

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Subscribe to


Categories

Archives

Privacy Policy

Footer

Foodies100 Index of UK Food Blogs

 

Flea Network Top 20 UK Food Blog 2018
VuelioTop10Badge2018

Copyright © 2021 · FabFood4All · Log in