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Vanilla-Rhubarb Jam

Vanilla-rhubarb jam with vanilla bean flecks turns ruby-pink and thick using a pectin-set, hard-boil method for jam that spreads cleanly from the jar. Made for canning with a quick rolling boil and a 24-hour rest to fully set.
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Prep Time 20 minutes
Cook Time 25 minutes
setting 24 minutes
Total Time 49 minutes
Servings: 6 half-pint jars
Course: Condiment
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 6 cup fresh rhubarb diced
Sugar and pectin
  • 4 cup sugar
  • 1.75 oz powdered pectin 1 box
Vanilla and citrus
  • 1 vanilla bean split and scraped (pod and seeds used)
  • 1 4 cup lemon juice 1/4 cup

Equipment

  • 1 large pot
  • 1 water bath canner

Method
 

Cook the jam base
  1. Combine diced rhubarb, vanilla bean pod and seeds, and lemon juice in a large pot, stirring to coat the fruit.
  2. Stir in the powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly until it reaches a true boil.
Set with a hard boil
  1. Add the sugar all at once and return to a hard boil for 1 minute, stirring constantly to prevent sticking.
  2. Remove the pot from the heat and skim off any foam, then remove the vanilla bean pod from the jam.
Jar and can
  1. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace to allow proper sealing.
  2. Process the filled jars in a boiling water bath for 10 minutes, keeping the water at a steady boil.
Set and cool
  1. Let the jars sit undisturbed for 24 hours at room temperature to set completely before checking seals and storing.

Notes

Pro tip: keep the boil vigorous when you add the sugar and use a full 1-minute hard boil so the pectin gels to a thick, spreadable texture. Refrigerate after opening up to 3 weeks. For unopened, properly processed jars, store in a cool, dark pantry for up to 1 year; freeze not recommended for canning jars. For a lower-sugar option, use a pectin made for reduced sugar (swap in the required amount per the package) to keep the same set quality.