Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vanilla Rhubarb Jam Recipe
    Lost? Site Map

    Vanilla Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    dicentra's Note:

    From my food preservation files.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pints

    Units: US | Metric

    • 10 cups of chopped rhubarb (approximately 2 1/2 pounds of stalks)
    • 5 cups sugar
    • 1 cup earl grey tea (you could just use water, I happened to have some leftover tea around and it added a nice note to th)
    • 1 vanilla bean, split and scraped
    • 1 lemon, juiced
    • 1 pinch salt
    • 1 (3 ounce) packet liquid pectin

    Directions:

    1. 1
      Sterilize 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.
    2. 2
      In 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).
    3. 3
      After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
    4. 4
      At 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.
    5. 5
      You 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.
    6. 6
      Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings. Process in a hot water bath for ten minutes.
    7. 7
      Remove from water and let cool.
    8. 8
      It’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.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    Advertisement

    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
    97%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 51.7 mg
    2%
    Total Carbohydrate 267.1 g
    89%
    Dietary Fiber 7.2 g
    28%
    Sugars 253.1 g
    1012%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    earl grey tea

    vanilla beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites