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.
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's Rhubarb Vanilla Bean Jam
- 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
- 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.