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Delicious Rhubarb Jam Recipe Easy Small Batch with Vanilla and Orange Zest

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A simple, fresh, and adaptable small batch rhubarb jam recipe infused with vanilla bean and bright orange zest, perfect for homemade spreads with a sweet-tart balance.

Ingredients

Scale
  • 1 pound (450 g) fresh rhubarb stalks, chopped into 1/2-inch pieces
  • 1 cup (200 g) granulated sugar (adjust to taste)
  • 1 whole vanilla bean, split and seeds scraped (or 1 tsp pure vanilla extract as substitute)
  • Zest of 1 medium orange (about 1 tablespoon or 6–8 grams)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/4 cup (60 ml) water
  • Optional: 1/2 teaspoon pectin for firmer set

Instructions

  1. Rinse rhubarb stalks under cool water, trim ends, and chop into 1/2-inch pieces (about 5 minutes).
  2. Split the vanilla bean lengthwise, scrape out seeds, and set seeds and pod aside.
  3. Zest the orange carefully, avoiding the white pith, to yield about 1 tablespoon of zest.
  4. In a medium saucepan, combine rhubarb, sugar, water, vanilla seeds, vanilla pod, orange zest, and lemon juice. Stir gently to mix.
  5. Place saucepan over medium heat and bring to a gentle boil, stirring occasionally.
  6. Reduce heat and simmer for 30-35 minutes, stirring every few minutes until rhubarb softens and mixture thickens to a chunky but spreadable texture.
  7. Remove and discard the vanilla pod. If using, stir in 1/2 teaspoon pectin and cook for another 2-3 minutes.
  8. Test jam consistency by placing a spoonful on a chilled plate; if it wrinkles and holds shape, it is done. If too runny, simmer a few more minutes carefully.
  9. Pour hot jam into clean glass jars leaving 1/4 inch headspace. Let cool completely before sealing.
  10. Store in the refrigerator and enjoy within 2-3 weeks.

Notes

Use a kitchen timer to avoid overcooking and caramelizing sugar. Stir gently to maintain texture. Fresh citrus zest is key for brightness. Lemon juice balances acidity and aids preservation. Optional pectin can be added for a firmer set. Jam keeps well refrigerated for up to 3 weeks or frozen for up to 3 months.

Nutrition

Keywords: rhubarb jam, vanilla bean jam, orange zest jam, small batch jam, homemade jam, easy jam recipe, fruit preserves, vegan jam, gluten-free jam

Find it online: https://daintydine.com/delicious-rhubarb-jam-recipe-easy-small-batch-with-vanilla-and-orange-zest/