Karen's Rhubarb Vanilla Bean Jam

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Spring Rhubarb cooks into a delectable jam!I Add a little chopped apple for balance - I love the lingering vanilla bean aroma.

Prep Time5

Cook Time45

Total Time50

Course: Condiment, sweet condiment

Cuisine: American

Keyword: Best Rhubarb Jam, Rhubarb Vanilla Bean Jam

Servings: one tablespoon portions

1 1/2 pounds fresh rhubarb Cleaned and cut into ¼ inch dice (look for deep red stalks)
1 medium Fuji apple (optional) 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.

This recipe may not be reproduced without the consent of its author, Karen Sheer.