I’ve been carrying this rhubarb jam recipe in my back pocket for ages, as it’s incredibly versatile and uses just a few simple ingredients: fresh rhubarb, vanilla, citrus, sugar, water, and a pinch of salt. It’s a quick and easy small batch recipe ā no canning required! Flecks of vanilla bean and citrus zest bring it to the next level.
I love pairing this jam with my creamy oatmeal, slathering it on a slice of whole-wheat Dutch oven bread with some cultured butter, or dolloping it over a bowl of thick, homemade Greek yogurt.
The possibilities are truly endless! For a deeper flavor and color, you can even swap out some of the rhubarb for strawberries, raspberries, cherries, or red plums.
Ingredient Notes
- Rhubarb: For a deeply pink color, opt for rich red stalks. Green and red stalks taste the same, so it’s mainly an aesthetic choice. Either way, look for crisp stalks without excessively brown or soggy ends. Bigger is not better here, and larger ones can actually have a woody, stringy texture.
- Citrus: Lemon is more traditional here, but I frequently substitute the citrus with oranges for a fruitier, sweeter note.
- Vanilla Bean Paste: Vanilla bean paste has the flecks of a traditional vanilla bean with the additional flavor of an extract. If you have it, I highly recommend using it here, but otherwise, vanilla extract works too.
TIP: Rhubarb leaves are toxic, please don’t consume them!
For a full list of ingredients and their quantities, please refer to the recipe card.
Recipe FAQs
If you don’t have access to a scale, I’d recommend picking up 4 medium stalks (or 6 smaller ones).
No. Since this is a small-batch jam that’s stored in the refrigerator, you don’t need to sterilize the jar. Just make sure you’re using a clean jar with an airtight lid and always use a clean spoon when serving.
The color comes from the stalks I used! However, you can also amp up the coloring by subbing 4 ounces of the rhubarb with another red fruit, like red plums, cherries, or raspberries.
You can really go with whatever texture you like, but I prefer when the fruit has almost completely broken down so there’s a bit of texture left, but it’s mostly smooth and spreadable. You can also blend it for a smoother consistency.
Did you try this recipe?
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Rhubarb Vanilla Jam
Ingredients
- 12 ounces fresh rhubarb
- 1 lemon, or orange
- Ā½ cup granulated sugar, see notes
- Ā¼ cup water
- 1 teaspoon vanilla bean paste, or vanilla extract
- ā teaspoon kosher salt
Instructions
- Prep the fruit: Trim off the ends of 12 ounces fresh rhubarb. Cut each stalk in half lengthwise, then slice into Ā½-inch pieces. Zest 1 lemon (or orange) and juice half the citrus.
- Make the jam: In a medium saucepan, add rhubarb, citrus zest, juice, Ā½ cup granulated sugar, Ā¼ cup water, 1 teaspoon vanilla bean paste, and ā teaspoon kosher salt, and bring to a boil.Reduce the heat and simmer, stirring occasionally until the fruit has fully broken down and mixture has thickened, about 15 – 20 minutes.Remove from the heat and cool completely to room temperature. Chill in the fridge in an airtight container for at least 2 hours before serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
