Rhubarb Vanilla Jam

Posted by AP Accounts Payable on

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.

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