Rhubarb and Vanilla Jam

Preparation info
    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About


  • 700 g rhubarb, washed and roughly chopped
  • 700 g jam sugar
  • 1


140°C/275°F/Gas 1.

In a heavy-based pan, or jam pan put the rhubarb, sugar, vanilla and orange juice. Heat gently and stir until all the sugar has dissolved. Slowly increase the heat to bring the jam up to a rolling boil. Boil hard for 10 minutes taking care to make sure the bo