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vanilla rhubarb jam jar with spoon and flowers in the background

Rhubarb Vanilla Bean Jam

  • Author: Michal Martinek
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: About 3 cups of jam 1x

Description

An amalgam of smooth and chunky textures, and tart and sweet flavors with a pretty green color.


Scale

Ingredients

  • 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

Instructions

  1. Place the rhubarb and water in a wide, medium saucepan.
  2. 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.
  3. Mix to combine and cook, stirring occasionally, over medium heat, until the rhubarb softens and releases its juices, about 5 minutes.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Cover with a lid and bring to a boil over high heat. Boil the jars for 3 minutes, and then turn the heat off.
  9. Let the jam stand in the water until completely cooled. Remove from the water and dry with a towel.
  10. Store the unopened jam in a cool, dark place for up to 1 year.
  11. Store an opened jam jar in the fridge for up to 4 months.

Notes

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.