I picked up a few stalks of rhubarb this morning and thought you might be harvesting rhubarb as well, so I am reposting this recipe for Vanilla-Rhubarb Jam. The recipe came from from Food in Jars, and let me tell you Bob, it’s flippin’ delicious.
Here is the freakin’ awesome recipe:
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Vanilla-Rhubarb Jam
Description
I picked a few stalks of rhubarb this morning and thought you might be harvesting rhubarb as well, so I am reposting this recipe for Vanilla-Rhubarb Jam. The recipe came from from Food in Jars, and let me tell you Bob, it’s flippin’ delicious.
Ingredients
- 10 cups of chopped rhubarb
- 5 cups sugar
- 1 cup Earl Grey tea
- 1 vanilla bean (split and scraped)
- 1 lemon (juiced {about 3 tablespoons})
- 1/2 tsp butter
- pinch of salt
- 1 box powdered pectin {1.75 ounces}
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place the chopped rhubarb, sugar and tea into a 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 5 minutes}.
- Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes.
- Slowly stir the pectin prepared rhubarb mixture. Add butter to reduce foaming {optional but I always do it}. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
- Ladle immediately into prepared jars {I used pint-sized jars}, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely.
Notes
After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Mamalala says
Just in time- I have a rhubarb plant which bolted, but I pulled out the flowers and watered like crazy while the weather cooled a bit more. I have another crop coming up with such pretty pink stalks.
I made regular rhubarb jam last year, but I love me some earl grey tea and I absolutely love fresh vanilla bean. I must for next week’s to do list. Well done Mave!
Melanie says
Do you have the Food in Jars book? It’s pretty awesome as well. I bought a copy last year and I love her recipes.
Tamara says
Your link to where you buy vanilla beans isn’t working? Brings me to your blog…..?
This looks like a great recipe! Can’t wait to try it!
Mavis says
Thanks! I fixed the link. 🙂
Shana Pare says
I would appreciate it if you would clarify the tea, please. Is that brewed tea or tea leaves? The recipe sounds great, but I sure would hate to mess up 10 cups of rhubarb by guessing wrong. Thanks!
Mavis says
I brewed a cup of tea using a tea bag. 🙂
Samantha says
Hi there! Everytime I’ve made Rhubarb jam it has a brown color to it. How is yours so red? Am I doing something wrong??
Denise says
Thank you for sharing a rhubarb recipe that doesn’t have strawberries attached (allergy to the strawberries)!!! And ours isn’t pretty red like that, it is green…
Kari says
We abstain from tea 🙁 would it work without it? I have a bunch of Vanilla Beans and 25# of Rhubarb! Sounds DIVINE! I made the recipe of Cinnamon Rhubarb last year and have hoarded it all winter long 🙂
thanks
kari
Mavis says
Yep. Just use water instead. 🙂
Charla Echlin says
Thank you for this recipe!! I was starting to freak out over all of the Rhubarb I harvested last weekend- I freeze it, but I only grow it b/c my husband likes rhubarb pie and cobbler (and sauce)- but sheesh, you can only eat so much of those 🙂
Holly says
this is so cool. I have a question though – I would love to do some preserving but just don’t eat that much jam (no PB&Js in my house and we don’t eat toast etc much). What else can you use jam/preserves for? I feel like there have to be lots of other applications in cooking (I saw the peach jam in the grilled chicken post a few days back which was great inspiration) – do you maybe have a Top Ten Things to do with Jam/Preserves list? Thanks for all the inspiration!
Lynette says
I put jam on my plain yogurt.
Holly says
Thanks Lynette – that’s a great idea! I eat a lot of yogurt.
Patty M says
Holly,
You can use it over ice cream, or on pork. What about in a smoothie
Coffee to Compost says
Some flavors would taste really good stirred into oatmeal.
Autumn says
Over ice cream
Paula says
Hi Mavis, I love your blog. My first time writing you. 3 questions, (1) You mentioned covering with two piece lids….do you mean using two flat lids for each jar? (2) Your picture shows a spoon scraping up the foamy substance, do you throw that out? I thought the butter would prevent the foam. (3) Can you explaine what you do with the vanilla bean pods? Thanks so much!
Mavis says
2 piece lid is a lid and a band and yes, I throw the foam out. The butter helps top reduce the foaming.
Paula says
Thanks for the two answers, can you answer #3, what you do with the vanilla bean pods? Thanks!
PAULA says
Hi Mavis, what do I do with the vanilla bean pods please? Thanks for answering.
Mavis says
Do you mean afterwards? you can toss it or rinse it off and make vanilla sugar with it.
paula says
I mean how do I use the vanilla bean in this receipe? I have one and it’s long and hard. Do I ground it up or just cook it whole. I’ve never used one before. Thanks
Mavis says
Oh, I understand now. 🙂 You slice the vanilla pod down the center, scrape out the tiny vanilla beans, then toss the open pod and beans into he mixture when it asks for it. Remove the pod just prior to putting the jam in the jars. 🙂
paula says
🙂 Thanks, you’re the best!
Colleen says
Thank You for this recipe’ !
I found myself “rhubarb rich” this year and the jam turned out so well, I’ve started handing the recipe’ out with the jars 😀
Mavis says
Wahoooo! I’m glad you liked it. 🙂
Amanda says
I made this and the cinnamon rhubarb jam as some of the jams I made yesterday and it was FANTASTIC!
Mavis says
Wahoooo! My whole family loves it too. I’m glad you liked it.
Carole Russell says
I just rediscovered canning and preserving after a long absence and found your website. It’s great! Can you make the vanilla rhubarb jam with Splenda instead of suger? I just found out I’m diabetic. It sounds great, but will it hold up after canning. Thanks
Carole
Helen in Meridian says
I started hoarding some of those Ball 100th anniversary blue pint jars last year. This week I saw limited edition green wide moiuth quart jars at Target and WINCO. Have you seen those? I am hoping to find a deal on more of the blue jars before they disappear. They were just made last year.
Mavis Butterfield says
Target and Fred Meyers has them in stock.
E in Upstate NY says
Been canning my entire life, it seems, taught by my mother. With the children adults now, my many metal shelves that once were over-flowing, I am now down to one, including some purchased canned goods. What is really surprising to me is that my youngest son is very interested in learning how to can! In fact he purchased a new, larger canner this winter for me/us!!
Holly, We too have phased out of the PB&J use of jam. Use it most with baking: Jam Rolls, Russian Tea Balls, and Jam & Nut bars, and of course there are gifts!
Re; Skimmings. I put the skim in a shallow bowl, and later use it on toast as “here, try this” sampling in my household. Because of the foam [all the air], the flavor isn’t as strong and is easier for me to “sell” if I’m trying a new flavor combination. Sometimes when all the kids are home, there is a battle over the skim. It’s considered “free” tasting, especially if my project is to be used as gifts.
judy says
Sugar in jam recipes is confusing. Maybe you have some insight. The vanilla-rhubarb recipes uses half as much sugar as rhubarb. The cinnamon-rhubarb recipe uses a tad more sugar than rhubarb. Why?? I really don’t want to buy a vanilla bean so thought I would try the cinnamon, but that much sugar is pretty gross. Any thoughts on the subject? I read your blog every day and am always amused at one thing or another. Keep up the good work.
Cecily says
Have you ever tried beanilla for your vanilla beans? Their prices are great and the quality is awesome.
Cecily says
Oh, and all their vanilla beans ship for free.
Amy says
Maybe I missed this but how many pint jars does this make? Thanks!
Mavis Butterfield says
About 7 half pint jars.
Nicki says
Would it be ok to use vanilla extract instead of vanilla bean?
Mavis says
It would change the flavor a bit, but I suspect it would work. One teaspoon of extract would be the equivalent.
Kitsch says
Hello Mavis,
Wanting to try this recipe. I have Certo pectin. How many ounces are in the box of Ball pectin that you used?
Thanks from Canada 🙂
Mavis says
The pectin boxes have 1.75oz. Hope that helps!
Carolyn Brown says
I’m so excited–I think this recipe is going to be phenomenal. Have a little left over that didn’t quite fit into my jars and the spoonful was devine!!!!!!
C says
Hi how many pints does this make? Thank you!
Mavis Butterfield says
About 4 pints / 8 Half pints
Sarah says
Can you do the recipe without pectin?
Thanks
Laura says
How sweet is this jam? I love rhubarb for its tartness and am looking for a jam that maintains that tart flavor! But the vanilla and tea additions sound amazing!
Mavis Butterfield says
This is not a tart jam.
Krista says
I found it very tart. If I were to make it again I would increase the sugar.
Martina Davis says
Has anyone tried this with Stevia instead of sugar? How was the outcome?
Loree Johnston LaChey says
I made this last night. WOW! I omitted the tea and just used a splash of water. I have mostly green with some red rhubarb. I only used the bottom half of the stalk (getting the most red parts). In the past I have used the whole stalk and ended up with a gross looking, but tasty jam. I didn’t want to use food coloring as it has a bad taste. This worked great. Next year, I will likely only use half a lemon as the whole lemon overpowered the rhubarb a bit (but it was still great). I’d like a little more rhubarb flavor vs the lemon.
Thanks for sharing!!!!
Jen Conn says
I was wondering about the color. I have mostly green rhubarb but a bit or red. I was thinking of adding 1 or 2 TBS of beet water (meaning boil some beets and use the water for the Jam.) I hope it works. I don’t want to add food coloring either. Does anyone know if the beet water idea will work? I don’t think it will change the flavor as long as I don’t use too much.
Beatrice Petersen says
When do you put the pectin in and how long to boil after adding I didn’t see directions for that part thanks
Mavis Butterfield says
Step #4 has those directions.
Hannah says
Do you use liquid or powdered pectin?
Mavis Butterfield says
1.75 ouce box of powdered pectin.
Josie says
I love this recipe! The flavor is en pointe and has the perfect amount of sweetness. Definitely a keeper!
Cc says
Can you add strawberries? Or use vanilla extract?