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Rhubarb Vanilla Jam with Toast on vintage plate

Karen’s Rhubarb Vanilla Bean Jam

Spring Rhubarb cooks into a delectable jam!
I add a little chopped apple for balance and love the lingering vanilla bean aroma.
These vibrant pink to crimson stalks are tart with a flavor all their own.
I find the taste to be intoxicating.

Rhubarb Vanilla Jam with Toast on vintage plate
Rhubarb Vanilla Bean Jam
Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables
Salmon with Rhubarb Vanilla Bean Jam Butter Sauce with Spring Vegetables

Easy to make – stir up chopped rhubarb and apple in a large non  pot; add lemon juice, sugar, water and vanilla bean.
Stir occasionally for 45 minutes until reduced and jam-like.

Did you know?
Rhubarb is technically a vegetable, but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States.

A delicious way to enjoy the jam is in this savory sauce below!

Rhubarb Vanilla Jam with Toast on vintage plate


1 ½ pounds fresh rhubarb,
Cleaned and cut into ¼ inch dice
(look for deep red stalks)

1 medium Fuji apple,
peeled and chopped fine

3 tablespoons fresh lemon juice

¼ cup filtered water

vanilla bean,
scraped from one fresh pod

2 cups pure cane sugar



Have ready 3 1/2 pint or 2, 12 ounce jelly jars. Sterilize them and keep warm.

Place a small plate in the refrigerator (for testing the jam later.)


Add all the ingredients to a 2 – 3 quart non-reactive pan.
Bring to a boil stirring constantly until the sugar has dissolved.
Reduce the heat to a simmer and cook for 45 minutes, stirring every 10 minutes.

When done, the jam will have reduced an be, well, jam-like.
To test, add 2 teaspoons of jam to the small cols plate; jam will set when properly cooked.


Add jam to the jelly jars leaving 1/4 inch of headspace. While the tops clean.
Add tops and tighten well. Leave to cool, then refrigerate.

Jam will last for up to one month.
Alernately, use a water- bath canning method for longer storage.

See the Blog post for many more rhubarb photos and information.


Love Rhubarb? See my CATEGORY: My Love of Rhubarb


This recipe may not be reproduced without the consent of its author, Karen Sheer.

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