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.
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.
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.