Spiced Vanilla Rhubarb Jam
Recipe type: canning
Prep time: 
Cook time: 
Total time: 
Serves: 8 half pints
Sweet and tart rhubarb jam with notes of vanilla and hints of cinnamon and nutmeg.
  • 8 c. rhubarb, chopped
  • 4½ c. sugar
  • 1 c. brewed Earl Gray tea
  • ¼ c. lemon juice
  • 1 t. cinnamon
  • ½ t. nutmeg
  • 1 packet liquid pectin
  • 1 T. vanilla extract
  1. Sterilize 8 half pint jars in a large boiling water canner.
  2. In a large pot, bring the rhubarb, sugar, and Earl Gray tea to a boil, stirring frequently.
  3. Add the lemon juice, cinnamon, and nutmeg. Bring the jam to a low boil and allow it to bubble for 10 minutes.
  4. After 10 minutes add in the pectin, stir well, and cook for 5 more minutes.
  5. Remove from heat and stir in the vanilla.
  6. Pour the rhubarb jam into the hot half pint jars, leaving ¼ inch of headspace.
  7. Wipe the mouth of the jars and place the lids on top of the hot jars. Tighten the screwbands to finger tip tight.
  8. Place in a boiling water canner, put the lid on, and process for 10 minutes.
  9. Remove the lid and remove the canner from the heat. Allow to cool 5 minutes before removing the jars from the canner.
  10. Allow the jars to cool for 24 hours then check the seal on the lids. Store in a cool place for up to 1 year.
Recipe adapted fromFood in Jars
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/spiced-vanilla-rhubarb-jam-sundaysupper/