Vanilla Rhubarb Jam (Foodie Friday #2)

I love food, pretty much all kinds.  I also love to make food, all kinds.  Today I want to share with you guys a recipe I found and tweaked to make an AWESOME jam.  Jam is actually pretty easy to make and is way better than what you can buy in stores.


Vanilla Rhubarb Jam

Servings: 4pints      Prep Time: 5min       Cook Time: 15min        Difficulty: Moderate


  • 10 cups of chopped rhubarb (approximately 2 1/2 pounds of stalks)
  • 5 cups sugar
  • 1 cup water
  • 1 vanilla bean, split and scraped
  • 1/8c lemon juice (more or less depending on your flavor preference)
  • pinch of salt
  • 1 packet liquid pectin or 2 tbsp of powdered pectin (I used the powder)


Sterilize your jars in a large pot of boiling water. If you’re making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.

In a 4-quart, non-reactive pot, bring the rhubarb, sugar and water to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes. After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.

At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done.  Its important to note that your jam will NOT be the consistency of jam but more like a very runny caramel so dont be alarmed if your jam isnt thick, this will happen as the jars cool.

You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening or additional vanilla to match your preference.

If you are making freezer jam pour the jam straight into containers but if you are going to store jam in the pantry or give as gifts follow the next steps.

Pour into hot jars, wipe down the jar to remove any spillage then apply lids/rings. Place jars in a boiling pot of water with the water covering the tops of the jars for at 10 minutes.  Remove jars with tongs or special jar tongs (you can find them here) and let cool.  I like to place my jars on wire racks to help with the cooling process (like when you cool cookies).  As the jars cool you will hear popping noises, this is good it means your jars have sealed properly.  You can check your jars to make sure they sealed by pressing the tops if they are popped out in the middle they are sealed, if not then you can reprocess them in the hot water bath.

When its all cooled ENJOY!  I love this on biscuits and english muffins but Im sure you savvy people out there can find some really great uses or it as well.  For sure will make a fancy edition to brunch 🙂  I love brunch!


CHIME IN!!  If you have a really great idea share it!  I would love to hear what you would do with it!!

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