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Rhubarb Jam with Vanilla

Submitted by Francisca 11 June 2009

Probably very nice on vanilla ice cream... I shall try it one of these days!



1 kg of rhubarb,½ or 1/3 of that quantity of sugar for jam (whatever you use normally),1 vanilla pod,Juice of 1 lemon,


Clean the rhubarb by cutting away the leaves and taking away the hard bits. Cut it in 1 cm bits and put in a pan together with the vanilla pod (take out the little seeds inside and add them to the rhubarb as well) and the sugar for 24 hours. After that time cook the mixture according to the instructions on your packet of sugar, usually a few minutes. Reduce part of it to a mousse in the blender. Add the lemon juice and let it boil for another minute or so. Sterilize the jars the way you always do or using Delia’s method, in the oven and pour the jam into them while hot. Turn the jars upside down for 5 minutes and after they have cooled off store them in a dark, cool place.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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