Rhubarb and vanilla jam

A really simple jam that's perfect for jazzing up desserts, rippling through ice cream or adding to natural yoghurt.

Equipment and preparation: For this recipe you will need three sterilised 450g/1lb jam jars.

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  • 1kg/2lb 4oz rhubarb, chopped into small pieces
  • 2 vanilla pods
  • 1kg/2lb 4oz preserving sugar
  • 4-5 tbsp apple pectin (available from large supermarkets and health food shops)