Rhubarb and Vanilla Jam
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Cook time: 
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This recipe yields approximately 300ml (or 1¼ cup) of jam.
  • 330g (or 11 ounces) cleaned rhubarb
  • juice of half a lemon
  • 330g (or 1½ cup + 2 teaspoons) granulated sugar
  • 1 teaspoon vanilla extract
  1. First sterilize two jam jars by placing the jars and their lids (screw top) in a big pan of water and bringing the water up to the boil. Make sure the jars don't contain any air bubbles. Boil the jars for 10 minutes while you proceed with the recipe. After ten minutes, turn off the heat and leave the jars and their lids in the hot water until use. As this recipe will only make 300ml of jam, one jar might even be sufficient.
  2. Place a small plate in the freezer. Combine all of the ingredients in a medium-sized saucepan and heat gently, stirring, until the sugar has dissolved.Turn the heat up to high and cook the rhubarb mixture, uncovered, for 10 minutes, stirring occasionally. As the mixture cooks, the rhubarb will soften and the sugar syrup will reduce.
  3. After 10 minutes, take the plate (the one you placed in the freezer) out off the freezer and take the jam off the heat. Spoon a little of the jam onto the chilled plate and place it back in the freezer to set for 1 minute. Take the plate out of the freezer again and push your finger through the jam to check if it has reached setting point. If the surface of the jam wrinkles when you push your finger through, it's ready. If it doesn't, cook the jam for another 1-2 minutes and repeat the setting test.
  4. Ladle the jam into the warm, sterilized jars, leaving a 1-cm (¼ -inch) headspace. Wipe the rim of the jars clean with a clean, damp cloth, seal the lids and leave the jars to cool upside down. If you don't have enough jam to fill one of the jars all the way up, store the jar in the fridge and use it over the next couple of weeks.
  5. NOTE: the jars need to be hot to prevent them from breaking when filled with the hot jam.
  6. Store in a dry, dark place and use within a year.
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/08/03/rhubarb-and-vanilla-jam/