Description
Rhubarb And Vanilla Jam is a sweet-tart homemade preserve made with fresh rhubarb, sugar, and fragrant vanilla. This easy recipe delivers a rich, balanced flavor perfect for spreading on toast, adding to desserts, or gifting.
Ingredients
Scale
- 500g rhubarb, chopped
- 2 cups sugar
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 2 tablespoons lemon juice
- 1/4 cup water
Instructions
- Wash and trim the rhubarb, then chop into small, even pieces.
- Place rhubarb and sugar in a saucepan, mix well, and let sit for 20–30 minutes to release juices.
- Add water and bring to a gentle simmer over medium heat, stirring occasionally.
- Split the vanilla bean, scrape seeds, and add both seeds and pod to the pan (or add extract later).
- Cook the mixture, stirring frequently, until the rhubarb softens and breaks down.
- Add lemon juice and continue simmering until the jam thickens (about 20–30 minutes).
- Test the consistency using the chilled plate method.
- Remove the vanilla pod or stir in vanilla extract if using.
- Pour hot jam into sterilized jars and seal immediately.
- Allow to cool completely before storing.
Notes
- Use fresh, firm rhubarb for best flavor and texture.
- Stir frequently to prevent sticking or burning.
- Adjust sugar slightly based on tartness preference.
- Frozen rhubarb can be used if thawed and drained.
- Store unopened jars in a cool, dark place for several months.
- Refrigerate after opening and use within 2–3 weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Preserve
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg