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Rhubarb Vanilla Jam with Toast on vintage plate

Karen’s Rhubarb Vanilla Bean Jam

Spring Rhubarb cooks into a delectable jam!
I add a little chopped apple for balance and I love the lingering vanilla bean aroma.
These vibrant pink to crimson stalks are tart with a flavor all their own.
I find the taste to be intoxicating.

Rhubarb Vanilla Jam with Toast on vintage plate
Rhubarb Vanilla Bean Jam
Simple ingredients for Rhubarb Vanilla Bean Jam
Simple ingredients for the jam
All ingredients in pan for the Rhubarb Vanilla Bean Jam
All ingredients are added to the non- reactive pan – simmered for 45 minutes
Testing the Rhubarb Vanilla Bean Jam - it has "set" and ready to fill the jars
Testing the jam – it has “set” and ready to fill the jars
Easy to make – stir up chopped rhubarb and apple in a large non-reactive pot; add lemon juice, sugar, water and vanilla bean.
Stir occasionally for 45 minutes until reduced and jam-like. Easy… delicious!
Salmon with Rhubarb Jam Butter Sauce with Spring Vegetables
A Savory use for the JAM: Salmon with Rhubarb Vanilla Bean Jam Butter Sauce with Spring Vegetables
Did you know?
Rhubarb is technically a vegetable, but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States.

Love Rhubarb? See my CATEGORY: My Love of Rhubarb

Let’s Celebrate Spring… Finally!
Karen

Rhubarb Vanilla Jam with Toast on vintage plate

Karen's Rhubarb Vanilla Bean Jam

Spring Rhubarb cooks into a delectable jam!I Add a little chopped apple for balance - I love the lingering vanilla bean aroma.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 48 one tablespoon portions
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Ingredients

  • 1 1/2 pounds fresh rhubarb Cleaned and cut into ¼ inch dice (look for deep red stalks)
  • 1 medium Fuji apple peeled and chopped fine
  • 3 tablespoons fresh lemon juice
  • 1/4 cup filtered water
  • 1 vanilla bean scraped from the pod (or 3 teaspoons vanilla bean paste)
  • 2 cups pure cane sugar

Instructions

  • Have ready 3 1/2 pint or 2, 12 ounce jelly jars. Sterilize them and keep warm. Place a small plate in the refrigerator (for testing the jam later.)
  • Add all the ingredients to a 2 – 3 quart non-reactive pan. Bring to a boil stirring constantly until the sugar has dissolved. Reduce the heat to a simmer and cook for 45 minutes, stirring every 10 minutes. When done, the jam will have reduced an be, well, jam-like. To test, add 2 teaspoons of jam to a small cold plate; jam will seem set when properly cooked.
  • Add jam to the jelly jars leaving 1/4 inch of headspace. While the tops clean. Add tops and tighten well. Leave to cool, then refrigerate. Jam will last for up to one month. Alternately, use a water- bath canning method for longer storage.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Condiment, sweet condiment
CUISINE: American
KEYWORDS: Best Rhubarb Jam, Rhubarb Vanilla Bean Jam
Nutrition Facts
Karen's Rhubarb Vanilla Bean Jam
Amount per Serving
Calories
37
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
1
mg
0
%
Potassium
 
46
mg
1
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
1
g
2
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Rhubarb Vanilla Jam with Toast on vintage plate

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