Description
A bright, lightly floral jam made with forced rhubarb and real vanilla beans. Perfect for spreading on toast, stirring into yogurt, or adding to your spring cheese boards.
Ingredients
- 1500 g forced rhubarb, chopped into 1.5–2 cm pieces
- 1200 g granulated sugar
- 2 vanilla beans, split and seeds scraped
- Juice of 1 lemon
Instructions
-
Macerate (Optional):
In a large bowl, combine rhubarb, sugar, lemon juice, and vanilla (seeds and pods). Stir, cover, and let sit for a few hours or overnight. -
Cook the Jam:
Transfer the mixture to a large wide pot. Gently heat over medium until sugar dissolves. Bring to a rolling boil and cook for 45–60 minutes, stirring often and skimming off foam. -
Test for Set:
Drop a spoonful onto a chilled plate. If it wrinkles when you drag your finger through it, it’s ready. Otherwise, continue boiling and test again after a few minutes. -
Jar and Seal:
Remove the vanilla pods. Ladle hot jam into sterilized jars, leaving 1 cm headspace. Seal with new lids. Process jars in a boiling water bath for 10 minutes, or refrigerate for short-term storage.
Notes
- This jam is soft-set and beautifully spoonable — perfect for layering, glazing, or spreading.
- Storage: Unopened jars keep up to 1 year in a cool, dark place.
- Opened jars last 3–4 weeks refrigerated. Freezing: You can freeze the jam in airtight containers for up to 6 months.
- Prep Time: 20
- Cook Time: 45-60
- Category: Preserves, Jams and Jellies
- Method: Stovetop, Canning
- Cuisine: America, Seasonal