Rhubarb Vanilla Jam


Tart rhubarb and sweet vanilla come together beautifully in this easy-to-make jam that tastes great with scones, ice cream and greek yogurt.

makes about 4 cups

Ingredients

  • 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

Directions

  1. Place the rhubarb and water in a large pot and bring to a rapid simmer. Cook for 5 minutes, stirring occasionally.
  2. Stir in the strawberries and blend with an immersion blender to break everything up.
  3. Add the lemon juice, vanilla bean seeds/pod and stir.
  4. Reduce heat to low and gradually add in the jam sugar, stirring until completely dissolved.
  5. Increase to a rapid boil and cook for 5 minutes, or until the jam wrinkles when tested with the back of the spoon.
  6. Pour into sterilized jars and seal.

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