Vanilla Rhubarb Jam

READY IN: 25mins
YIELD: 4 pints


  • 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


  • 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.
  • 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).
  • After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
  • 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.
  • 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.
  • 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.
  • Remove from water and let cool.
  • 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.