An amalgam of smooth and chunky textures, and tart and sweet flavors with a pretty green color.
- 2 pounds rhubarb, trimmed, peeled, cut into 1-inch pieces
- ¼ cup water
- 1 vanilla bean
- 2 cups sugar
- 3 teaspoons natural fruit pectin
- 4 teaspoons lemon juice
- Place the rhubarb and water in a wide, medium saucepan.
- Split the vanilla bean open lengthwise with a sharp knife. Holding the bean with your fingers, scrape out the seeds with a knife or spoon, and add them with the bean to the saucepan.
- Mix to combine and cook, stirring occasionally, over medium heat, until the rhubarb softens and releases its juices, about 5 minutes.
- Add the sugar, fruit pectin and lemon juice, and bring to a boil over high heat. Reduce the heat to medium, and continue cooking for another 8 minutes.
- Remove from the heat, and take out the vanilla bean. (You can dry the vanilla bean on a paper towel and stick it in your sugar container to give the sugar a nice vanilla scent).
- Carefully ladle the jam into the prepared jars, leaving a ¼-inch border at the top. Wipe the rim off and seal with a lid.
- Put a clean, folded kitchen towel on the bottom of a saucepan. Position the jars on top of the towel, and fill the saucepan with cold water until the jars are fully submerged.
- Cover with a lid and bring to a boil over high heat. Boil the jars for 3 minutes, and then turn the heat off.
- Let the jam stand in the water until completely cooled. Remove from the water and dry with a towel.
- Store the unopened jam in a cool, dark place for up to 1 year.
- Store an opened jam jar in the fridge for up to 4 months.
Put a folded clean kitchen towel on the bottom of the saucepan when you boil the jam jars. It creates a protective layer and minimizes the risk of the jars breaking.