There’s something undeniably magical about the first flush of spring produce — and this rhubarb and vanilla jam is a perfect way to celebrate it. Made with fresh forced rhubarb, real vanilla beans, and no added pectin, this soft-set jam is bright, floral, and just sweet enough. Whether spooned over yogurt, spread on sourdough toast, or gifted in a jar, it’s the kind of preserve that makes the most of a fleeting seasonal ingredient — and brings a little sunshine to your kitchen.
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What is Forced Rhubarb?
If you’ve never cooked with forced rhubarb before, you’re in for something special. It’s one of the very first ingredients to show up each spring — along with wild leeks (also called ramps) — and every year, it sparks that “let’s get baking again!” energy in my kitchen.
Forced rhubarb isn’t like the thicker, more fibrous field-grown stuff you’ll find later in the season. It’s grown indoors, in complete darkness, which produces tender, pale pink stalks with a delicate texture and a sweet, almost floral flavour. It’s beautiful to work with — vibrant, less acidic than regular rhubarb, and perfect for soft-set jams like this one.
If you want to picture how forced rhubarb is grown, imagine this: fields of rhubarb crowns are dug up in the fall, chilled outdoors to mimic winter, and then moved into long, dark, heated sheds. Inside, it’s completely pitch black — no sunlight at all.
The warmth triggers the rhubarb to grow rapidly in search of light, producing long, tender stalks that stay a stunning pale pink. Because there’s no wind, rain, or sunlight to toughen them up, the stalks are thinner, sweeter, and far less fibrous than field-grown rhubarb. If you listen carefully inside a forcing shed, you can even hear the stalks creaking as they grow — it’s both a little eerie and completely magical.
I made this batch of rhubarb and vanilla jam using gorgeous forced rhubarb from Lennox Farm, and it turned out beautifully: soft-set, fragrant, and packed with bright spring flavour.
Why Forced Rhubarb is Special
Colour: Forced rhubarb has that stunning, vibrant pink that stays gorgeous even when cooked. It’s often used in Michelin-level restaurants for its presentation alone, and it gives this rhubarb and vanilla jam its beautiful blush.
Texture: Forced rhubarb is much less fibrous than traditional outdoor rhubarb, which means it cooks down into a smooth, luxurious texture — perfect for soft-set jams, glazes, and desserts without any stringiness.
Flavour: The flavour is milder, sweeter, and slightly floral compared to regular rhubarb — which makes it ideal for pairing with vanilla. In this rhubarb and vanilla jam, those soft floral notes really shine through.
Bonus: The cooking liquid turns a brilliant pink and can be reduced into a glaze or syrup. (Pro tip for bakers: it makes a show-stopping drizzle on cakes, cheesecakes, or even over warm brioche.)
When It’s Available
Forced rhubarb usually hits the markets in late March to April here in Canada. It’s one of the first true signs that spring is on the way — and trust me, after a long winter, seeing those pink stalks is the best mood boost.
Because it’s a specialty crop, availability can vary a bit depending on the weather and where you live. It’s often a limited-time thing, so if you see it, grab it!
Where to Find Forced Rhubarb in Canada (or anywhere)
Finding forced rhubarb might take a little hunting, but it’s so worth it. I recommend:
Checking your local farmers’ markets — many small farms grow it, even if they don’t always advertise it.
Asking your CSA (Community Supported Agriculture) supplier — some farms are willing to grow or source it if there’s interest.
Specialty grocers — especially ones that focus on local, seasonal produce.
If you’re feeling ambitious, there are even online guides for how to force your own rhubarb at home — but that’s a project for another day!
Why Rhubarb and Vanilla Make the Perfect Pair
When it comes to classic spring flavours, rhubarb and vanilla are a match made in heaven. The sharp, tangy notes of the rhubarb are beautifully balanced by the warm, floral sweetness of real vanilla. The result? A jam that feels bright, fresh, and comforting all at once.
Vanilla is one of those magical ingredients that plays well with almost anything. It’s soft, familiar, and gently enhances the flavour of the rhubarb without overpowering it — which makes this rhubarb and vanilla jam super versatile for all kinds of recipes.
Flavour Notes:
Tart from the rhubarb
Floral-sweetness from the vanilla
Soft-set texture that melts beautifully on the tongue
Culinary Uses:
This rhubarb and vanilla jam is one of those multitaskers you’ll reach for again and again. Some of my favourite ways to use it:
Spread on toasted baguette (I love using this Sourdough Baguette) with a slice of soft cheese and a spoonful of vanilla rhubarb jam
Swirled into Greek yogurt, oatmeal, or chia pudding for a quick spring breakfast
Layered into cakes, trifles, or thumbprint cookies for a bright, floral touch
Paired with soft cheeses like triple cream, goat cheese, or a sharp aged cheddar on a spring charcuterie board
Customizing the Flavour:
Once you have the base recipe down, it’s easy (and fun) to experiment with extra flavours. Vanilla is neutral enough to let you build in other beautiful accents like:
Rose water (a few drops for a subtle floral lift)
Cardamom (ground or infused, adds a gentle spice)
Orange zest (brightens everything up)
Ginger (for a little warm kick)
Lavender (tiny amounts — be careful not to overdo it!)
Rhubarb and Vanilla Jam Ingredients and Equipment
Here’s a quick overview of everything you’ll need to make this rhubarb and vanilla jam — plus a few simple notes to help you get set up.
Rhubarb and Vanilla Jam Recipe Overview
Yield: 6 x 250ml jars
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Optional Rest Time: A few hours or overnight for maceration
Difficulty: Easy to intermediate
Special Equipment: Canning pot (optional) or oven for sterilizing jars
📝 Ingredients
Ingredient
Amount
Notes
Forced Rhubarb
1500g
Trimmed and chopped into 1.5–2 cm pieces
Granulated Sugar
1200g
Regular white sugar works best here
Vanilla Beans
2 whole beans
Split lengthwise, seeds scraped; use good quality
Lemon Juice
Juice of 1 lemon
Adds brightness and can help the jam set
Canning Equipment
Induction burner (optional — handy if you want to do your canning outdoors in the summer)
Large wide pot: I use a Mauviel Copper Jam Pot for all my jam-making — it’s a serious investment, but it heats evenly and gives incredible results. If you’re just starting out, any heavy-bottomed wide pot will do the trick — you just want something that holds heat well and gives the jam plenty of room to bubble up without boiling over.
Chef Tip: If you love preserving seasonal produce, investing in a simple water bath canner and a good set of canning tools will pay off all season long. It makes projects like this easy, and you’ll be ready for everything from strawberry jam to summer pickles.
(Note: This post may contain affiliate links, which help support the site at no extra cost to you.)
How to Make Rhubarb and Vanilla Jam (Step-by-Step)
This rhubarb and vanilla jam recipe is simple, but taking your time with a few key steps will make all the difference in the final texture and flavour.
Step 1: Macerate the Fruit(Optional, but highly recommended)
In a large bowl, combine the chopped rhubarb, sugar, lemon juice, and the vanilla seeds and pods. Stir everything together well, cover, and let it sit for a few hours — or even better, overnight in the fridge. Macerating draws out the natural juices from the rhubarb, dissolves some of the sugar early, and builds a deeper, more complex flavour. It also helps the rhubarb hold its shape a little better during cooking, so your jam stays bright and glossy instead of mushy.
Step 2: Cook the Mixture
Transfer the macerated rhubarb mixture to a large, wide pot.
Gently heat it over medium until the sugar is fully dissolved, stirring occasionally to prevent sticking.
Once the sugar has melted, increase the heat and bring the mixture to a rolling boil.
Cook at a steady boil for 45 to 60 minutes, stirring regularly and skimming off any foam that rises to the surface.
You want the jam to reduce and thicken without scorching — this is where having a good wide pot makes a big difference.
Step 3: Test for Set
When you think the jam is close, it’s time to check if it’s ready.
Grab your chilled plate from the freezer.
Drop a small spoonful of jam onto the cold plate.
Wait 30 seconds, then drag your finger through the jam.
If it wrinkles slightly and doesn’t flood back in, it’s done!
If not, keep boiling for another 5 minutes and test again.
Chef Tip: Jam is fully set when it reaches 105°C (221°F) on a candy thermometer. (But honestly, the plate test is easier and more fun.)
Step 4: Jar and Seal
Remove the vanilla pods from the finished jam. Carefully ladle the hot jam into your sterilized jars, leaving about 1 cm of headspace at the top.
Wipe the rims clean, seal with new lids and rings, and if you want your jam to be shelf-stable, process the jars in a boiling water bath for 10 minutes.
If you’re planning to eat the jam within a few weeks, you can skip the water bath — just store the jars in the fridge once cooled.
Troubleshooting Common Jam Problems
Even a simple jam like this one can throw a few curveballs — but don’t worry, most issues are easy to fix (or at least easy to work around).
Here are a few common problems and how to handle them:
Jam too runny?
If your jam didn’t set as firmly as you hoped, don’t panic. This usually just means it needed to cook a little longer to evaporate more water and concentrate the sugars.
What to do:
Return it to the pot and bring it back to a gentle boil.
Cook for another 5 to 10 minutes, stirring often, and test again using the chilled plate method.
You can also add a little extra lemon juice — the natural acid helps the pectin set better.
(And honestly, slightly loose jam still tastes incredible — it’s perfect over yogurt, pancakes, or ice cream.)
Jam too thick?
If your jam turned out a little firmer or thicker than you intended, it likely cooked a touch too long — but it’s still totally usable (and delicious).
What to do:
Use thicker jam as a filling for cookies, cake layers, or pastries where a firmer texture is actually an advantage.
If you really want to loosen it, stir in a tablespoon or two of warm water or lemon juice when you open a jar.
Crystals or sugar clumps?
If you see gritty sugar crystals or weird clumps, it usually means the sugar wasn’t fully dissolved before you started boiling the jam.
What to do:
Make sure next time to warm the mixture gently and stir thoroughly until all the sugar is completely dissolved before bringing it to a boil.
For this batch, don’t worry — the jam is still safe and tasty to eat, even if it’s a little less smooth.
Creative Ways to Use Rhubarb and Vanilla Jam
This soft-set rhubarb and vanilla jam is way more versatile than you might think — it’s not just for toast! Here are some of my favourite ways to use it:
On Toast, Brioche, or English Muffins
Slather it onto a slice of warm Sourdough Rye Bread with a bit of cheese, spread it over a toasted Sourdough English Muffin, or pile it onto a rich brioche loaf. The tart-sweet jam balances beautifully with buttery bread and cheeses like brie, goat cheese, or sharp cheddar.
Swirled Into Yogurt, Oatmeal, or Chia Pudding
A big spoonful of rhubarb and vanilla jam stirred into a bowl of Greek yogurt, creamy oatmeal, or chia pudding turns an everyday breakfast into something special. It adds brightness without being overly sweet — perfect for a spring morning.
Paired with Soft Cheeses or as a Meat Glaze
This jam shines on a charcuterie board. Pair it with a soft triple-cream cheese, a wedge of aged cheddar, or some fresh goat cheese — bonus points if you add Sourdough Discard Crackers to the board too!
You can also warm a few spoonfuls and brush it over roasted meats like pork tenderloin or chicken during the last few minutes of cooking for a glossy, tangy glaze.
As a Base for a Rustic Galette: Spread a thin layer onto Sourdough Pie Crust before topping with fresh fruit for an easy, stunning dessert.
Storage and Shelf Life
Properly storing your rhubarb and vanilla jam will help it keep its bright flavour and colour for as long as possible.
Unopened jars that have been properly sealed and processed in a water bath can be stored in a cool, dark place — like a pantry, cold room, or spare basement shelf — for up to 1 year. We usually keep ours in a dark, cool spot in the basement. Light can cause jams to lose their colour over time, so keeping them away from sunlight is ideal.
Opened jars should be kept in the fridge and enjoyed within 3 to 4 weeks. In our house, we usually only open one jar of jam at a time so it gets used up quickly — and it always feels fresher that way.
Chef Tip: Always label and date your jars before storing them. When you have a bunch of jams, pickles, and preserves stacked up, it’s way too easy to forget what’s what (trust me — I’ve made that mistake).
Can You Freeze Jam?
Yes! If you don’t want to water-bath can or you’re making a small batch, you can freeze this jam. Just ladle it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 6 months.
Let frozen jam thaw overnight in the fridge before using.
Frequently Asked Questions (FAQs)
Here are a few common questions that come up when making rhubarb and vanilla jam, especially if it’s your first time working with forced rhubarb or soft-set jams.
How do I fix jam that won’t set?
If your jam is too loose or runny after cooling, don’t worry — it’s an easy fix. Simply return the jam to the pot, bring it back to a gentle boil, and cook for another 5 to 10 minutes, stirring often. You can also add a little extra lemon juice to boost the natural pectin and help it firm up. (And honestly, even slightly looser jam still tastes amazing over yogurt, ice cream, or waffles!)
Can I use frozen rhubarb instead of fresh?
Yes, absolutely! Frozen rhubarb works really well for this recipe. Just make sure to thaw and drain it first to remove any excess liquid, otherwise your jam may take longer to cook down.
Is it necessary to use real vanilla beans?
You’ll get the best, deepest flavour using real vanilla beans — they add a floral richness that beautifully complements the rhubarb. That said, if you’re in a pinch, you can swap in 1 tablespoon of pure vanilla extract. (Just avoid artificial vanilla if you can — it tends to get lost in the jam.)
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A bright, lightly floral jam made with forced rhubarb and real vanilla beans. Perfect for spreading on toast, stirring into yogurt, or adding to your spring cheese boards.
Ingredients
Scale
1500 g forced rhubarb, chopped into 1.5–2 cm pieces
1200 g granulated sugar
2 vanilla beans, split and seeds scraped
Juice of 1 lemon
Instructions
Macerate (Optional): In a large bowl, combine rhubarb, sugar, lemon juice, and vanilla (seeds and pods). Stir, cover, and let sit for a few hours or overnight.
Cook the Jam: Transfer the mixture to a large wide pot. Gently heat over medium until sugar dissolves. Bring to a rolling boil and cook for 45–60 minutes, stirring often and skimming off foam.
Test for Set: Drop a spoonful onto a chilled plate. If it wrinkles when you drag your finger through it, it’s ready. Otherwise, continue boiling and test again after a few minutes.
Jar and Seal: Remove the vanilla pods. Ladle hot jam into sterilized jars, leaving 1 cm headspace. Seal with new lids. Process jars in a boiling water bath for 10 minutes, or refrigerate for short-term storage.
Notes
This jam is soft-set and beautifully spoonable — perfect for layering, glazing, or spreading.
Storage: Unopened jars keep up to 1 year in a cool, dark place.
Opened jars last 3–4 weeks refrigerated. Freezing: You can freeze the jam in airtight containers for up to 6 months.
1 thought on “Rhubarb and Vanilla Jam Recipe – With Fresh Forced Rhubarb”
I live in Massachusetts and have a whole mess of regular rhubarb in my garden. Can I make this with traditionally grown rhubarb? We love rhubarb in almost anything- especially chutney. Thanks for the recipe. Looking forward to trying the knots as well.
I live in Massachusetts and have a whole mess of regular rhubarb in my garden. Can I make this with traditionally grown rhubarb? We love rhubarb in almost anything- especially chutney. Thanks for the recipe. Looking forward to trying the knots as well.