Use garden rhubarb to make a delicious rhubarb jam with apples and vanilla. It’s wonderful on homemade buns. It’s easy and takes only half an hour.
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I love making jam. It’s easy, and you can adjust the taste to whatever flavors you like.
Why you will love this recipe
Easy and Quick – The jam is very easy to make, and it only takes half an hour.
Ingredient notes
Rhubarb – You can use rhubarb from the garden or the freezer. If you use frozen rhubarb, you do not need to add water to the jam.
Apples – In the recipe, we use apples together with the rhubarb. The sweet apples are super good together with sour rhubarb.
Vanilla – I think that vanilla goes really well together with rhubarb and apples. The recipe contains 1 vanilla bean, where the seeds are scraped out and mixed with the other ingredients in the pot, along with the vanilla bean itself. You can also replace the vanilla bean with vanilla paste or vanilla powder.
Water – You need to use 1 tablespoon of water. The water is omitted if you use frozen rhubarb.
Substitutions
If you want to try other flavor variations instead of vanilla, you can add mint, star anise, or ginger. This can give a more spiced and warm flavor, which is also really good.
How to make Rhubarb Jam with Apples?
The jam is super easy to make, and it doesn’t take long.
- First, cut the rhubarb into pieces and place them in a pot.
- Then cut the apples into cubes, and scrape out the vanilla seeds and mix all the ingredients together in a pot, including the empty vanilla bean.
- Everything is mixed well together and brought to a boil.
- The jam is cooked until it has the desired consistency, which takes approximately 15-20 minutes.
Afterwards, pour it into scalded jars that have been rinsed in atamon (or spirits).
Find the full recipe further down the page.
Tips and Tricks
Freezing Rhubarb – If you have more rhubarb than you can eat, you can easily freeze them. Clean them, remove leaves, cut into slices, and put them in a freezer bag. You can use frozen rhubarb for this jam; if you do, you don’t need to add water.
Serving – Eat the jam on homemade buns, warm hveder, or on bread rolls for breakfast. It is also delicious for breakfast or with cheese.
Quantity – This recipe yields 2 large jars of jam or 4 small jars.
Shelf life – The jam keeps for several months if you scald your jars and rinse them in spiritus or atamon. Store them in a dark and cool place, and in the refrigerator once opened.
Tasting – The taste of your jam depends greatly on the acidity of your rhubarb and also how sweet the apples are. Therefore, it is a good idea to taste the jam and possibly add extra sugar if you want the jam sweeter.
More rhubarb recipes
Rhubarb Jam with Apples and Vanilla
Ingredients
- 500 g rhubarb
- 3 apples
- 210 g sugar
- 1 vanilla bean
- 1 tbsp water
Instructions
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Clean the rhubarb and cut it into pieces about 0.5 cm. Put them in a pot.500 g rhubarb
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Peel the apples and cut them into cubes, and put them in the pot together with the rhubarb.3 apples
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Scrape the seeds out of the vanilla bean and add vanilla, the empty vanilla bean, sugar, and water to the pot and bring everything to a boil.210 g sugar, 1 vanilla bean, 1 tbsp water
- Cook the jam until it has the desired consistency (approx. 15-20 min) and pour it into scalded jars rinsed in atamon.