From my food preservation files.
My Private Note
Units: US | Metric
- 1Sterilize your jars in a large pot of boiling water. If you’re making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
- 2In a 4-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high).
- 3After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
- 4At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done.
- 5You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
- 6Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings. Process in a hot water bath for ten minutes.
- 7Remove from water and let cool.
- 8It’s delicious on toast. If yours turns out more syrup-y than jammy, serve with pancakes or waffles and tell everyone you did it on purpose.
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Nutritional Facts for Vanilla Rhubarb Jam
Serving Size: 1 (2363 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1039.2
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 51.7 mg
- Total Carbohydrate 267.1 g
- Dietary Fiber 7.2 g
- Sugars 253.1 g
- Protein 3.0 g
The following items or measurements are not included:
earl grey tea