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.

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!

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

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

Author: Karen Sheer a zest for life

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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.