Rhubarb Vanilla Jam
The sweet-tart combination of rhubarb jam is one of my favorites. The vanilla bean accents the fruit forward flavor and provides added depth and interest. I would not substitute with vanilla extract, as it won’t provide the same depth that you get with a bean.
I have written in instructions for how to can the jam in the oven. Jam is considered a high-acid food and so is unlikely to become contaminated with anything toxic when processed properly. The jars are sterilized in the oven before use and will seal as they cool. Alternatively, you could use the water bath method or freeze what you don’t plan on eating within a few weeks. As with any home canned foods, double check for any potential signs of spoilage before consuming.
Rhubarb Vanilla Jam
3 lb rhubarb, diced
2 cups sugar
1 vanilla bean
3 Tb lemon juice
Place the diced rhubarb in a large bowl. Using a paring knife, split the vanilla bean in half so that you have two thin but full length pieces. Using your knife, scrape out the beans from the pod by starting your knife at the top and dragging it steadily towards the opposite end (see the pictures for reference). Add the scraped beans, the vanilla bean pod, and the sugar to the bowl with the rhubarb. Mix to combine. Cover and refrigerate for 24-48 hours.
Preheat the oven to 250°. Place jars and lids in a sturdy roasting pan or baking sheet. Place the pan, with the jars, in the oven and heat for at least 30 minutes. I usually leave the jars in the oven until I’m ready to fill them. Place a small plate with several teaspoons or other small spoons into the freezer.
Transfer the contents of the bowl to a large pot. Bring to a boil over high heat, then reduce to medium heat. Cook for 20-30 minutes, stirring frequently, until the rhubarb has broken down and the mixture has thickened (see note below). Turn the heat off and stir in the lemon juice.
Pull the hot jars from the oven and carefully fill them with the hot jam, leaving about ¼ – inch of space at the top. Wipe the top of the jars clean with a damp paper towel. Carefully affix the lids, using a towel to help protect your hands from the hot jars. Return the pan, with the filled jars, to the oven and heat for an additional 15 minutes.
Remove the jars from the oven and place on a wire rack to cool to room temperature. Carefully check each jar to make sure it sealed before storing.
How to tell when your jam is done:
Before you begin cooking, place a small plate with several teaspoons or other small spoons into the freezer. When you think your jam might be getting close to done, scoop a small amount out using one of your frozen teaspoons. Place the teaspoon back onto the frozen plate and return it to the freezer. Let it sit for several minutes in the freezer to cool off, about 3-5 minutes. Tilt the teaspoon to test the consistency. If it runs quickly off or appears watery, the jam needs more time. If it runs very slowly and appears thick and gloopy, it’s ready.
Hi there – if I were to use fruit pectin in this recipe, do you know how much I’d use?
Hi Gwen,
I don’t typically use added pectin in my jam recipes. I find that if I cook it down and test the jam using the freezer method described above to know when it’s done, it sets up nicely. If you still want to add pectin, just to err on the safe side, I would start with a small amount to avoid the jam becoming overly congealed. Happy jam making!