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.
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!
Why do you need to soak the fruit overnight to make jam?
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!
When is Rhubarb season in the UK?
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!
Can you use frozen rhubarb to make Rhubarb, Lemon & Vanilla Jam?
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.
Vanilla pods are expensive, can you use vanilla paste instead?
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.
What other jam recipes can you make with Rhubarb?
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
What else can you make with rhubarb?
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
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!
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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 & Vanilla Jam
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.
Sue
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?
Camilla
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/
Christine
Hi, can you use vanilla essence instead of pod?
Camilla
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.
Christine
Many thanks for advice, looking forward to doing something other than rhubarb crumble with my home grown rhubarb.
Camilla
Excellent, I also have a Rhubarb & Gin Jam:-)
Deb
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?
Camilla
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.
Brian Tonelli
Really a refined jam! Vanilla is the right balancing ingredient. Well done!!
Camilla
Thanks Brian, so glad you like it:-)
Kavita Favelle
I bet the vanilla really enhances the flavours of the fruits, this looks really delicious.
Camilla
Thanks Kavey, it’s a lovely flavour combination:-)
Sisley White
Oh this is calling to me! What a fantastic flavour combo.
Camilla
Thank you Sisley, it is lush:-)
Sally
I love making jam and this sounds so yummy! So fresh and zingy 🙂
Camilla
Thank you Sally, it’s really is a lovely jam:-)
Choclette
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.
Camilla
Thank you Choclette, yes the vanilla and lemon contrast so well along with the rhubarb:-)
Janet Morgan
This is the second time I have made this. It’s easy to make and quick to set
Camilla
Thank you Janet, so glad you like the recipe:-)
Jacqui Bellefontaine
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.
Camilla
Thanks Jacqui! Rhubarb Cordial sounds quite heavenly:-)
Janice
What a great flavour combination, it’s not one I’ve tried but will give it a go.”
Camilla
Thanks Janice, I’m sure you’ll love it:-)
Christina Conte
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!
Camilla
Thank you Christina. I’m very excited for next year’s Rhubarb crop:-)
Martina Evans
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!
Jacqueline Roberts
I love rhubarb but I’ve never tried jam making is it difficult?
Camilla
Not if you follow my instructions to the letter:-
Ursula Hunt
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
Camilla
Aah how lovely, childhood food memories are so special:-)
William Gould
Never tried making jam, but then again we don’t eat much jam anyways!
Ann Robinson
Another great looking and sounding recipe to try
Abigail Cullen
Really like this recipe for jam, loving the 3 combinations.
Camilla
Thank you:-)
Carolyn Clapham
Another lovely recipe that I’ll try soon.
sj wesley
This looks lovely, i’m a jam making fanatic so definitely going to have to try this out!
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
Deena Kakaya
What a fab idea, sweet, tart, zing…lovely! Xx
Camilla
Thanks Deena:-) Will have to make this again!
Laura Wilce
This sounds delicious! I’m bookmarking it ready for when I feel brave enough to attempt jam!
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:-)
Maya Russell
I’ve never eaten rhubarb jam. It looks nice.
Heather Haigh
That is such an interesting combination of flavours – I can’t actually imagine the taste – must try some…
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.
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
Camilla
Thank you so much!
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
Herbert Appleby
This mix of flavors sounds deliciously mouth watering, I love to plaster a crumpet or ten with this jam.
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
Camilla
Great, jam making is so easy, it’s just a case of planning:-)
Tracy Nixon
OMG how mouth watering! Thanks for sharing!
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!
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
Camilla
You really can’t wreck it. It’s so simple, it’s just boiling fruit & sugar until it gets to a gel consistency!
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
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.;)
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!
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!
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!
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!
Camilla
Glad to have excited you Mark:-) Thank you for your kind words:-)
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.
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!
claire toplis
mmmmm its looking good in y garden
Camilla
Glad you spotted this is really a gardening blog:-)
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!
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!