Vanilla-Scented Rhubarb Jam

Rhubarb Jam in a jar and some on a small white saucer.

A delicious 3 ingredient Vanilla-Scented Rhubarb jam is perfect on your morning toast, with afternoon tea scones or even in a cheddar cheese sandwich! Sweet and tart, with a subtle hint of vanilla, it is a wonderful way to preserve rhubarb for winter!

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Prep Time 10

Cook Time 25

Total Time 35

Course Jam, Pantry Ingredients

Cuisine British, Preserving

Servings x 280ml jars

Calories 828 kcal

Equipment

2 x 280 ml jars
Kitchen thermometer (optional)

Ingredients

500 g rhubarb
380 g preserving/ jam sugar with added pectin
4 teaspoon vanilla bean paste we used Nielsen Massey

Instructions

Wash the rhubarb and cut into 3 cm pieces.
Put the rhubarb, vanilla bean paste and sugar in a large pan and stir to combine. Place the pan over low heat and stir until the sugar has dissolved completely.
Increase the heat to medium and bring the rhubarb to a boil. Simmer for 10 minutes or until your jam reaches 105° C. Remove from the heat and set aside to cool for 15 minutes. Skim off any scum that forms on the surface. Carefully pour the rhubarb jam into sterilised jars (more on sterilising above). Store jam in a cool dark cupboard, and eat within 5 months.

Nutrition

Calories: 828kcalCarbohydrates: 207gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 724mgFiber: 5gSugar: 198gVitamin A: 255IUVitamin C: 20mgCalcium: 217mgIron: 1mg

Keyword Homemade Rhubarb JAm, Homemade Rhubarb Jam with Vanilla, Rhubarb Jam, Rhubarb Jam ith Vanilla, Rhubarb Jam Recipe, Vanilla-Scented Rhubarb Jam

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