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Vanilla-Rhubarb Jam

Rhubarb jam with vanilla bean flecks made into a ruby-pink, thick spreadable conserve. Set and canned for toast spread texture, with a quick rolling-boil method for proper gel.
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Prep Time 20 minutes
Cook Time 25 minutes
setting 24 minutes
Total Time 1 hour 9 minutes
Servings: 6 half-pint jars
Course: Condiment
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Vanilla-rhubarb jam
  • 6 cup fresh rhubarb diced
  • 4 cup sugar granulated
  • 1 vanilla bean split and scraped (pod and seeds)
  • 0.25 cup lemon juice
  • 1 box (1.75 oz) powdered pectin

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook the jam
  1. Combine diced fresh rhubarb, vanilla bean pod and seeds, and lemon juice in a large Dutch oven.
  2. Stir in powdered pectin and cook over medium-high heat until the mixture reaches a rolling boil, stirring constantly.
  3. Add sugar all at once and return to a hard boil for 1 minute, stirring constantly to prevent scorching.
  4. Remove from heat and skim off any foam, then remove the vanilla bean pod.
Jar and process for canning
  1. Ladle hot jam into sterilized half-pint jars, leaving 1/4-inch headspace.
  2. Process jars in a boiling water bath for 10 minutes.
  3. Let jars sit undisturbed at room temperature for 24 hours to set completely.

Notes

For a cleaner finish, skim foam right after the pot comes off the heat so the surface stays glossy. Refrigerate opened jars up to 3 weeks; canned and sealed jars keep for about 12 months in a cool, dark pantry. Freezing is not recommended for classic canning texture. For a lower-sugar version, use an approved low- or no-sugar pectin system and follow its specific boil and ratio directions.