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.

WHAT YOU’LL NEED:

  • 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

WHAT TO DO:

  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!
2 comments
  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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