Rhubarb and Vanilla Jam


1 kg Rhubarb (weighed after preparing & cut into small chunks)

1 kg preserving sugar

1 vanilla pod, halved lengthways

Juice 1 lemon


  • Put a small plate in the freezer. Warm clean jars in the oven on a low heat.
  • Put the rhubarb, sugar & vanilla pod into a heavy pan.
  • Heat gently, stirring, until the sugar is dissolved, then squeeze in the lemon juice.
  • Boil for about 10 mins until the fruit is soft.
  • Skim off any scum that forms. Remove the vanilla pod & scrape the seeds back into the jam.
  • Test for setting point using the saucer from the freezer, by spooning on a little jam then leaving for about a minute then pushing your finger through the jam – if the surface wrinkles it is ready.  If not carry on cooking re-testing every 2 mins.
  • Take off the heat & allow to cool slightly before ladling into warm jars & sealing.
  • Will keep in a cool dark place for 6 months. Refrigerate after opening.

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