Jams, Jellies & Preserves

Rhubarb & Vanilla Jam


  • 2kg rhubarb, washed, trimmed & cut into 2.5cm (1”) lengths
  • 2kg Tate & Lyle® Jam Sugar
  • 200ml orange juice
  • 2 vanilla pods, split lengthways


In a mixing bowl, layer the rhubarb and Tate & Lyle® Jam Sugar together, topping with a layer of sugar, then pour over the orange juice.

Cover and leave at room temperature for a minimum of 2 hours (ideally overnight) to draw out the juices.

Transfer the rhubarb-sugar mixture to your Kilner® Jam Pan and simmer on a low heat for 10 minutes until the sugar dissolves.

Add the vanilla pods and bring to a rapid boil for 25-30 minutes until the jam thickens or reaches setting point.

Allow the jam to cool and decant into freshly sterilised Kilner® Jars, leaving about 1cm space between the lid and seal.

Finally, process your jars. Click here to find out how.

Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month.

Tip: Add some zing to your jam by replacing vanilla pods with stemmed ginger, ground cinnamon or grated nutmeg and try a splash of Grand Marnier or Cointreau

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