Tart rhubarb and sweet vanilla come together beautifully in this easy-to-make jam that tastes great with scones, ice cream and greek yogurt.
Rhubarb Vanilla Jam
makes about 4 cups
4 cups rhubarb, diced into ½ inch pieces
1 ½ cups strawberries, hulled and diced
¼ cup water
1 organic vanilla bean, seeds scraped and pod reserved
3 cups jam sugar
Juice of ½ lemon
Place the rhubarb and water in a large pot and bring to a rapid simmer. Cook for 5 minutes, stirring occasionally. Stir in the strawberries and blend with an immersion blender to break everything up. Add the lemon juice, vanilla bean seeds/pod and stir.
Reduce heat to low and gradually add in the jam sugar, stirring until completely dissolved. Increase to a rapid boil and cook for 5 minutes, or until the jam wrinkles when tested with the back of the spoon.
Pour into sterilized jars and seal.