Friday 5 July 2013

rhubarb, rose and vanilla jam

This rhubarb jam flavoured with rose and vanilla is a combination of some of my favourite flavours and produces a wonderfully fragrant, tangy and Summery jam.  It is inspired by my trying to live a more self-sufficient life and my plans for an imminent move to the country to rear goats (amongst other activities!) I have long been a maker of chutneys and pickles however jam making has somehow not become a part of my foodie repertoire.  Like my largely unpractised/covert pastry skills it is something I have avoided doing - blaming my lack of  high tech jam making kit, thermometers and special tongs.  However after making this jam things will change - the wrinkly jam/frozen saucer trick worked a treat and a jam not too runny or solid was produced.   Give it a go - what's the worst that could happen - except maybe a burnt, unusable mass of hot sticky rhubarb and a saucepan you have to throw away?

However you are more likely to produce a delicious, fragrant jam to hush those negative voices that ever doubted you and you will wonder why you had never tried jam making before - well that's the effect it had on me anyway!  So go on -  feel the jam making fear and do it anyway! I hope you enjoy and let me know how you get on...

recipe author:  chip butties and noodle soup 

makes enough for 4 450g jars
preparation time:  10 minutes
cooking time:  20-25 minutes


1kg rhubarb* (washed well and chopped into 2-3cm pieces)
1kg jam sugar (with added pectin)
juice and zest of 1 lemon
5-6 tbs rose water (or to taste)
1 vanilla pod (split in half lengthways)

*remember to discard any of the rhubarb leaves as these are poisonous and should not be cooked/eaten.

  1. put a couple of saucers in the freezer ready for later when you need to test the jam setting point.  
  2. in a large pan (or preserving pan) add the rhubarb, sugar, lemon juice and zest, vanilla pod and rosewater.
  3. heat gently and stir until the sugar is dissolved.
  4. turn up the heat and boil for about 10 minutes until the fruit is soft - skim off any skum that rises to the surface.  
  5. to test for the jam setting point remove a cold plate from the freezer and spoon a small amount of jam onto it - leave for 30 seconds then push your finger through the jam.  If the surface of the jam 'wrinkles' it is ready - if not keep the jam on the heat and test at 2-3 minutes intervals.  You can also use a jam thermometer if you have such equipment - the setting point is 105C.  
  6. when the jam is ready carefully remove the vanilla pod and pour into warmed, sterilised jars and seal.
  7. store in a cool, dark place for up to 6 months and in the fridge after opening.     
  8. serve with tiny (as pictured) or normal size toast is also good.  

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv



  1. This jam sounds delicious - I'm such a rhubarb fan and the combination with rose and vanilla sounds amazing. I'd happily spread this on a slice of toast!

    1. Thanks again - I am a big fan of rose and rhubarb - they compliment each other well. It's great on toast too :-)

  2. This sounds delicious, I love fruity, floral flavours. I will be looking for some rhubarb this week.

    1. Thanks so much Sally - I love those combinations too - a big fan of orange flower and rose water in desserts and sweet foods. Let me know if you give it a go or any other recipes. Happy cooking. Look forward to sharing more recipes :-)