Rhubarb Jam with Vanilla – Silky, Spreadable and Guaranteed to Set
Why won’t my rhubarb jam set? It has driven me up the wall so many times. This recipe is a game changer. Sweet, tangy and perfectly spreadable. Whether on a slice of brioche or stirred into muesli: this rhubarb jam delivers on every front, with its delicate flavour and a proper firm set. The key to a jam that sets every time – without any of the usual gelling frustration – is pectin. And I’ve explained exactly how that works in my favourite rhubarb recipe. Now bring on breakfast.
Ingredients for Rhubarb Jam with Vanilla
- Rhubarb – fresh, peeled and chopped into small pieces
- 2:1 jam sugar – provides the setting power with less sweetness
- Lemon juice – activates the pectin and adds freshness
- Vanilla – as extract, vanilla pulp or vanilla sugar
- Citric acid – optional, your safety net if the setting test doesn’t hold
How to Make Rhubarb Jam – Step by Step
Rhubarb is naturally low in pectin, so the result comes down to two things: enough acid, and a genuinely rolling boil. The pectin comes from the 2:1 jam sugar, and the lemon does the rest.
Preparation
Wash the rhubarb, peel if necessary and cut into small pieces. Clean the jars thoroughly and sterilise them in the oven – the full method is in the notes of the recipe card.
First cooking stage
Place the rhubarb in a large saucepan with half the jam sugar, the lemon juice and the vanilla. Heat gently while stirring and let it simmer for about 10–15 minutes, until the rhubarb breaks down.
Second addition of sugar
Stir in the remaining jam sugar and bring the mixture back to a rolling boil for a further four minutes. A rolling boil means a proper rolling boil – if the heat is too low, the jam sugar won’t activate. Stir regularly throughout.
Setting test
Spoon a little jam onto a cold plate. If it is still runny after 1–2 minutes, stir in one or two teaspoons of citric acid and bring it back to the boil briefly.
Tip: Put the plate in the freezer beforehand. On a properly cold plate you can see straight away whether the jam has set.
Filling the jars
Pour the hot jam immediately into the prepared, sterilised jars, seal them tightly and stand them upside down for a few minutes.
Tips and Variations
- Extra flavours: A small piece of fresh ginger or a little orange zest adds an interesting twist to the jam.
- Fruit combinations: Rhubarb goes very well with strawberries or raspberries. A 1:1 ratio works well.
- Serving suggestion: Delicious on fresh bread, with quark, or as a fruity spoonful on natural yoghurt.
- Shelf life: Stored in a cool, dark and dry place, the jam will keep for several months. Once opened, keep it in the fridge.
Frequently Asked Questions about Rhubarb Jam
Rhubarb naturally contains little pectin, which is essential for setting. You can easily compensate for this by using 2:1 jam sugar, adding extra lemon juice and, if necessary, a little citric acid. Make sure you allow enough
In theory yes, but you’ll need to add pectin or apple pectin powder as well. Jam sugar is the easiest and safest option.
Stored in a cool, dark place with the lid tightly closed, it will usually keep for 6 to 12 months. Once opened, keep it in the fridge and use it up within a few weeks.
Turning them upside down briefly helps sterilise the rim of the lid as the hot jam passes over it. It can also help create a vacuum inside the jar.
Yes, strawberries and raspberries are especially popular. These fruits add extra flavour and natural sweetness.
Only if they are particularly thick, stringy or green. Red, young stalks can usually be used unpeeled – this actually gives a nicer colour.
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Recipe Card
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Rhubarb Jam – Basic Recipe That Always Sets
Ingredients
- 1 kg rhubarb peeled and chopped
- 500 g jam sugar 2:1
- 1 lemon juice only
- 1 tsp vanilla extract or the pulp of one vanilla pod
- 1–2 tsp citric acid optional, for better setting power
Instructions
- Preparation: Wash, peel and chop the rhubarb into small pieces.
- First cooking stage: Add half the jam sugar (250 g) with the lemon juice and vanilla extract to the rhubarb. Bring slowly to the boil and simmer gently for 10–15 minutes.
- Second addition of sugar: Add the remaining jam sugar (250 g) and boil hard for a further 4 minutes.
- Setting test: Spoon a little jam onto a cold plate. If it hasn't set after 1–2 minutes, bring everything back to the boil and stir in 1–2 tsp citric acid.
- Filling the jars: Pour into sterilised jars while still hot, seal tightly and stand upside down for a few minutes.
Video
Notes
Wash jars and lids in hot soapy water or in the dishwasher. No fruit residue or label glue should remain.
Let the jars dry off
Stand the clean jars on a tea towel until no water is left pooling inside.
Preheat the oven
Set it to 120 °C / 250 °F, top and bottom heat.
Sterilise the jars
Place the jars without lids, opening facing up, on a baking tray or rack, making sure they don’t touch. Leave them in the oven for 15–20 minutes.
Boil the lids and rubber seals
Boil both separately in water for 5 minutes. Lids should not go in the oven, as the seal can be damaged.
Fill while hot
Take the jars out of the oven while still hot and fill them straight away with the hot jam.
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