Can it: Vanilla-Rhubarb Jam

The Farmers’ Market has finally opened downtown. Two glorious days a week three blocks are transformed into an open air market filled with colors and smells that triggers a flood of endorphins and serotonin in my brain. As the wife and I strolled by the booths last week I saw some of the biggest, deepest scarlet colored rhubarb I’ve seen. I just got into using rhubarb in cooking/jamming and I couldn’t let those beautiful stems languish there, wondering why, despite their beauty, everyone was passing them by.

That night I decided to try my hand at some small-scale rhubarb jam. It turned out amazing, and perfect for spreading on biscuits, bread, or any other baked good. I halved the recipe.


  • 2 1/2 pounds of rhubarb, chopped
  • 1/4 cup of strawberries, chopped
  • 5 cups sugar
  • 1 cup black tea
  • 1 vanilla bean, split and scraped
  • 2 T lemon juice
  • Pectin as directed on packaging


  1. Sterilize jars in boiling water bath if you’re canning, if you’re not, just clean jars and stick finished product in fridge.
  2. Combine rhubarb, strawberries, sugar and tea in a sauce pan or pot. Bring to boil. Cook down for about 10 minutes
  3. Add the rest of the ingredients, cook over medium flame for 10-15 minutes
  4. If canning, following the boiling water bath process, and process for 10 minutes. If not, put jam in jars and stick in the fridge.
  5. Enjoy!
  1. Patricio said:

    Does the bean disintegrate, or do you pull it out before the final step of canning?

    • Andrew Thomason said:

      No, you scrape the innards into the mixture then throw the shell of the bean away.

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