Karen’s Rhubarb Vanilla Bean Jam
Spring Rhubarb cooks into a delectable jam!
I add a little chopped apple for balance and 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.
Easy to make – stir up chopped rhubarb and apple in a large non pot; add lemon juice, sugar, water and vanilla bean.
Stir occasionally for 45 minutes until reduced and jam-like.
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.
A delicious way to enjoy the jam is in this savory sauce below!
Cleaned and cut into ¼ inch dice
(look for deep red stalks)
peeled and chopped fine
scraped from one fresh pod
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 the small cols plate; jam will 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.
Alernately, use a water- bath canning method for longer storage.
Love Rhubarb? See my CATEGORY: My Love of Rhubarb
This recipe may not be reproduced without the consent of its author, Karen Sheer.