Rhubarb & vanilla jam


The vanilla in this jam compliments the sharpness of the rhubarb. Whilst you can’t eat the leaves, they do have other uses; They can be used to make natural pesticides or to add colour to fabrics.

Interestingly the plant also contains the same chemical used to make bleach.


  • 1kg rhubarb (cut into 2 cm pieces, leaves removed)
  • 1kg jam sugar
  • Juice of 2 lemons
  • 2 vanilla pods (halved)


Gently heat the rhubarb in a large pan with the lemon juice and vanilla pod for a few minutes.

Add the sugar and stir until dissolved.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 – 15 minutes until setting point is reached.

Leave to cool for 10 minutes, remove the vanilla pods and pour into warm, sterilised jars.

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