Tuesday, 15 May 2012

Rhubarb and vanilla jam

...parpa parp parp parp paaaaarp...
(Small fanfare in honour of me having reached my hundredth post please).
As promised in my last post, here is the absolute best ever recipe for rhubarb and vanilla jam (the original recipe can be found here - I doubled the quantities, because I'm a pig.)

2kg rhubarb, cut into 3cm chunks
2kg jam sugar
juice of two lemons
two vanilla pods, split lengthways
1) Put a small plate in the freezer.  Put the rhubarb in a preserving pan with the vanilla pods and sugar.  Heat gently, until all the sugar has all dissolved.  Squeeze in the lemon juice and increase the heat.
2) Boil for about ten minutes, skimming off the scum as it appears on the surface.  Test for the setting point by putting a small blob of jam onto the cooled plate, leave for a few seconds, then push gently with your finger - if it wrinkles, it's ready.
3) Once it's ready, remove the vanilla pods and ladle into warmed, sterilised jars.
This makes about seven standard jars worth of jam.

I humbly recommend two things here:
1) make this with homegrown rhubarb if you possibly can - it tastes a million times better than the stuff you buy in the shops (smug allotment-holder that I am)
2) don't make this if you're dieting - it's highly addictive.  Mr N thinks this is the best jam he's ever tasted - and he doesn't even like rhubarb.  Don't say you haven't been warned. x
PS - Nicki, get your extra-long spoon at the ready...!


  1. It does sound bloody lovely.....I am going to have to find me some homegrown rhubarb. Thanks for the recipe.....

    I thought your par-ping was due to having eaten far too much rhubarb ....congrats on your hundredth post!

  2. Sounds lovely - I am going to see if I can find some time to make this. Yum yum! x

  3. Love the glimpse of that gorgeous pip studio mug in the background! That would match my bowl! :o)

  4. I was given a load of rhubarb this week - so will perhaps try this out!

  5. Hey Emma, this sounds like pretty good stuff..........

    My rhubarb is ripe and ready, but it shall have to wait till after my hols....

    Congrats on your 100th post, here's too many more.

    Claire x

  6. If I could eat sugar I think I would jump on this recipe, what is better than rhubarb? Happy 100th post, your blog is one of my favorites.
    Enjoy your day,

  7. Oooooh yum....thank you for this recipe, i think i shall have enough rhubard within a week...if we get some sunshine that is!
    can't wait to try it.
    Wow....100 posts...well done you :o)
    love joolesx

  8. We're big fans of rhubarb here! Last weekend I made a 'rhubarb custard tart with crumble topping' for a dinner at Nelly's. Cn confirm it was delish. Must share the recipe!

    Big fans of jam too - gonna bookmark this page...
    Coffee soon?
    fee x

  9. Congratulations on 100 wonderful posts!

  10. Firstly, congrats on 100 posts, it is quite an achievement. Secondly, I love rhubarb and cook it up and eat it on my porridge in the morning and have it with my yoghurt at lunch. I must put a vanilla pod in whilst it is cooking now that I have read through your jam receipe, I think it will taste scrummy.
    xx Sandi

  11. I have 3 kilos of rhubarb from my father in law's allotment and you may have solved the problem of what to do with it all!! I have made rhubarb and ginger jam often, but never rhubarb and vanilla. This looks amazing, i will give it a go.

  12. Have actually printed this page out and popped it into my jam folder. (yes I have a jam folder!) I got an amazing jam kit for Christmas and this will be the first thing I make. Very excited,it sounds delicious!

    Congratulations on 100 posts!! Glad you're still blogging, I love reading your blog xx

  13. Your lovely blog is the breath of fresh air I've been waiting for. I have lots of rhubarb in my little garden, so I might just try your jam recipe, thank you. I made some muffins last week and I'm planning a rhubarb-strawberry pie. That is one of my husband's favorites. I love LULU, she is a cutie. I haven't put up a crow chaser this year, thanks for the reminder. The other thing I really liked about your blog was the fact that you named your bike. I used to have an old car I called Rosie. I am your newest follower #123. Now that sounds like a lucky number to me, so I'm going to make a wish . . . I wish that you would accept my warm and humble invitation to follow me, too. Have a great day and I hope to hear from you, Connie :)

  14. I've had my chef up on the wall for quite a few years now. Every now and then I think about painting over him, but he has become an old friend, LOL. Thanks your stopping in and visiting. I love company. Connie :)

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