Rhubarb Vanilla Jam Recipes

RHUBARB & VANILLA JAM

Steps:

• Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
• Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
• Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

VANILLA RHUBARB JAM

Steps:

• Sterilize your jars in a large pot of boiling water. If you're making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
• In a 4-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high).
• After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
• At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done.
• You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
• Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings. Process in a hot water bath for ten minutes.
• Remove from water and let cool.
• It's delicious on toast. If yours turns out more syrup-y than jammy, serve with pancakes or waffles and tell everyone you did it on purpose.

RHUBARB JAM

Steps:

• Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

RHUBARB JAM

Steps:

• Cut rhubarb into 3 cm chunks
• Put rhubarb, sugar, and vanilla pods into a frying at low heat. When sugar dissolves, add lemon juice and put at higher heat for about 10 min.

EASY RHUBARB JAM

Steps:

• In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
• After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.

STRAWBERRY RHUBARB AND VANILLA JAM

Steps:

• Cut the rhubarb into 1 inch slices. Slice the strawberries.
• In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
• Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
• Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
• Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
• Remove from heat, skim off any foam and stir in the vanilla seeds.
• Let cool for 5 minutes before ladling into hot sterilized jars and seal.