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Vivi

Rhubarb and Vanilla Jam

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Is your rhubarb jam refusing to set? Don't worry – you're not alone! Rhubarb is naturally low in pectin. But with a few simple tricks, it turns out perfectly spreadable and beautifully firm. Let me show you how.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 60 Portionen
Course: Breakfast, Kitchen Basics
Cuisine: German
Calories: 36
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 1 kg rhubarb peeled and chopped
  • 500 g jam sugar 2:1
  • juice of 1 lemon
  • 1 tsp vanilla extract or seeds of 1 vanilla pod
  • 1–2 tsp citric acid optional, for better setting

Method
 

  1. Preparation: Wash the rhubarb, peel if necessary and cut into small pieces.
  2. First cooking stage: Add half the jam sugar (250 g) with the lemon juice and vanilla extract to the rhubarb. Slowly bring to the boil and simmer gently for about 10–15 minutes.
  3. Second sugar addition: Add the remaining jam sugar (250 g) and boil vigorously for a further 4 minutes.
  4. Set test: Place a small amount of jam on a cold plate. If it doesn't set after 1–2 minutes, boil everything again and stir in 1–2 tsp citric acid.
  5. Filling: Pour immediately into sterilised jars while hot, seal tightly and turn upside down for a few minutes.

Nutrition

Calories: 36kcalCarbohydrates: 9gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 48mgFiber: 0.3gSugar: 8gVitamin A: 17IUVitamin C: 1mgCalcium: 14mgIron: 0.04mg

Video

Notes

Notes:
How to sterilise jars reliably in the oven:
Clean the jars and lids thoroughly in hot soapy water or the dishwasher.
Place the clean jars (without lids) on a baking tray and sterilise for 15–20 minutes at 120–130 °C. Boil the lids and rubber rings separately in boiling water for 3 minutes.
Remove the jars from the oven while still hot and fill straight away.

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